Posts Tagged ‘Blue Corn Brewery’

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Say farewell to summer and hello to autumn with beer!

After a long, hot summer that’s still pretty hot, it may seem strange to have a beer festival dedicated to snow, but it’s happening at Pajarito Ski Area near Los Alamos this Saturday. Ullrfest is an annual tribute to Ullr, the Norse God of Snow. The hope is that with enough people dressed in Viking costumes, and sufficient sacrifices of beer, that the ski season will be a bountiful one. If nothing else, it’ll likely be cool at 9,000 feet. (Does anyone remember what it feels like to be cool?)

While most readers of this blog are probably here for the beer news, we do want to let you know that there will be plenty of other activities going on. There will be a disc golf tournament, a Hoppy scavenger hunt for hidden beer cans along the mountain’s trails, lift service to get you to the top so you can search for said cans from 9 a.m. to 3 p.m., a mountain bike race, a Viking costume contest, food from the cafe, and last but far from least, live music from Felix y Los Gatos (2-5 p.m.). Felix rocks, so it should be a grand party.

As always, beer is a large component of Ullrfest. Bring an ID to show that you’re over 21, of course. For an entry fee of $15, you get tastes of all the beers and a pint of your favorite, as well as a new, unique souvenir beer mug. The beer portion of the event runs from noon to 5 p.m.

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The nifty new mug you get for attending Ullrfest.

The following breweries will be in attendance, and Stoutmeister asked for and got most of the beer lists (if the last two pop up, we will update this post):

  • Bathtub Row: Hoppenheimer IPA, CojonHaze IPA, Festbier, Little Bird Blonde
  • Beer Creek: Coming Soon Pale Ale, Picture Rock Porter
  • Blue Corn: Gatekeeper IPA, Peach Gose, Oktoberfest, Whiteout Stout, Mexican Lager
  • Boxing Bear: OktoBEARfest (draft and cans), Bear Knuckle (draft and cans), Chocolate Milk Stout, Uppercut IPA, Apple Bear Cider
  • Canteen: TBA
  • La Reforma: Copper Canyon Pale Ale, La Ref Lager, Maximillian, Turbia Hazy IPA, Hi-Wit
  • Leaf and Hive: TBA
  • Red River: Campfire Cream Ale, Tucker Brau Oktoberfest, Catskinner IPA, Back 40 Farmhouse Ale
  • Second Alarm: Hotshot Kolsch, Caldera Copper Lager, Jemez Jefe Hefeweisen, Porter Landing Porter
  • Second Street: 2920 IPA, Vienna Lager, Black Canyon Porter, Sloppy Sloth Hazy IPA, Kolsch, XX ESB
  • Tumbleroot: TBA

If you’re going to be enjoying the beer, be sure to take the free shuttle that runs every half hour from 10 a.m. to 6 p.m. from the high school parking lot in town. It’s very convenient and priced right.

For additional information, visit the Pajarito Mountain event page.

Cheers!

— Reid

The Champ is here! Boxing Bear’s Justin Hamilton TKOs the competition for the third time in four years at the New Mexico IPA Challenge!

The masses have spoken, and the West Coast IPA has not lost its crown just yet.

Boxing Bear Brewing won its third New Mexico IPA Challenge trophy in the past four years, with its Bear Knuckle II fending off a host of hazy competitors.

Bear Knuckle racked up 102 votes to fly past Bosque (72) and Ex Novo (67), both of which entered hazy IPAs.

“It was good,” said Boxing Bear head brewer/co-owner Justin Hamilton “We had a fun IPA Challenge that went completely different this year. It was really cool to not only get the votes from the brewers, but getting votes from the general public.”

It was also the biggest win by margin of votes for Boxing Bear, which faced much closer finishes in 2016 over Canteen and 2017 over Bosque.

“The cool thing about this for us was we finally got a blowout (victory),” Justin said. “We won by more than two votes to win the Challenge!”

Defending champion Blue Corn was sixth with 43 votes, just behind host Bow & Arrow (47) and newcomer Icebox (47) of Las Cruces. Blue Corn was the only other brewery in the top six with a non-hazy IPA.

“I was more than happy to where we played the game last year with a hazy, this year we went back to a West Coast,” Justin said. “It was very neat to see that the general public is still kind of into it.

“Everyone had amazing beer this year. It was a really good competition, so we were really happy to pull forward and have a good time. There are so many breweries opening in the state and we’re still doing well.”

Pardon the glare, but Blue Corn had 43 votes. Otherwise, it was a runaway victory for Boxing Bear.

The victory also times out well for Boxing Bear, which will be throwing a big fifth-anniversary party on August 10.

“It’s a really good birthday present, it’s literally the best birthday present that we could ask for to get the IPA Challenge (trophy) back to Boxing Bear,” Justin said.

The competition was not without its hiccups. The line was initially slow moving, with the concentration of the tap handles at Bow & Arrow impeding the ability to fill multiple beers at once for the volunteers from the New Mexico Brewers Guild. Ultimately, though, things were straightened out, and things ran about as smoothly as the final round of an IPA Challenge can run. There are only so many breweries that have the capacity to host an event as crowded as the NMIPAC, and Bow & Arrow ultimately pulled it off.

Only a couple of us in the Crew could attend this year due to work and/or family matters, but we wanted to send out our thanks to Brewers Guild executive director Leah Black, all the members of the Board of Directors, and the many, many volunteers who stepped up to help this year. A particular shout-out to Angelo Orona for making sure the lines were clean and ready to go for the Challenge.

We will likely have more thoughts on the NMIPAC going forward this week. Until then, we shall rest.

After more beer, of course.

Cheers!

— Stoutmeister

Yeah, we know, the 2009 at the top is worth a laugh. But, the results are all 2019, particularly since 13 of the 15 breweries didn’t exist a decade ago.

Our man Luke was at the second round of the New Mexico IPA Challenge on Saturday afternoon, but we will cut him some slack and let him enjoy all those hop-forward ales while we do a quick recap of the competition.

Boxing Bear, which edged out Icebox 17 votes to 16 in the first round in Las Cruces on Wednesday, added another 32 votes at Tumbleroot Brewery and Distillery to take a commanding 19-vote lead into next Saturday’s final round at Bow & Arrow (get those tickets ASAP!).

Bosque added 23 votes to its total to move into second place with 30 overall. Last year’s winner, Blue Corn, tallied 19 votes for 20 overall, good enough for a fourth-place tie. Between them, Blue Corn (2013, 2018), Boxing Bear (2016, 2017), and Bosque (2014, 2015) have won the last six trophies.

Sneaking into the mix are Ex Novo, which added 14 votes to get to 22 overall, good enough for third place, and the aforementioned Icebox, which now has 20 votes. Bow & Arrow sits in sixth after adding 11 votes Saturday to get to 19 overall.

A total of 163 voters took part Saturday, well up from the 65 on a weekday at Picacho Peak in Las Cruces. There is a good chance that the final round will more than double the Tumbleroot total, so nothing has been decided yet.

At the very least, every brewery shut out in Las Cruces picked up anywhere from two (Enchanted Circle) to 12 (Toltec) votes on Saturday. Bombs Away (10), La Reforma (seven), and Marble (three) also managed to avoid a second straight shutout.

Luke will share more thoughts about this round on Monday, and we will preview the final round later in the week to make sure everyone is prepared, whether you are a veteran or a first-time participant.

Cheers!

— Stoutmeister

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Summer, and beer, return to the mountain.

Pajarito Ski Area outside of Los Alamos has a handful of big events throughout the year, and it’s time for another as Summerfest will be held this Saturday.

If you haven’t been up to visit yet, this would be a great time to do so. If summer finally kicks in, you can rest assured that temperatures will be much cooler on the mountain. (I always warn people to be prepared for anything when it comes to the weather, though.) Throw in the natural beauty of the mountain and forest, and it’s a stunning setting for a beer festival.

There will be plenty of things to do throughout the day. There will be a mountain bike race, a disc golf tournament, hiking and biking (made easier by running chairlifts), the band Iron Chiwawa playing classic rock, good food, and yes, plenty of beer. More than a dozen New Mexico breweries will be in attendance, including:

  • Bathtub Row: CojonHaze IPA, Cali Common, Little Bird Blonde, American Wheat
  • Blue Corn: Oatmeal Stout, Gatekeeper IPA, Road Runner IPA, Peach Gose, Lager than Life
  • Lost Hiker: Blonde, Mosaic SMASH, Belgian Rye Pale Ale, Amber
  • Red Door: Unhinged Cider, West Coast IPA, Vanilla Cream Ale, Hopical Storm (Pineapple Milkshake IPA)
  • Red River: Lazy Bear Blonde, Peach Campfire Cream Ale, Desperado Mexican Lager, Catskinner IPA
  • Second Alarm: Porter, Kolsch, IPA (one keg)
  • Second Street: TBA
  • Sierra Blanca: Alien IPA, Green Chile Cerveza, Bone Chiller Brown Ale, and either Desert Pilsner, Vanilla Milk Stout or Cherry Wheat
  • Steel Bender: Skull Bucket IPA, Raspberry Dynamite, Rosy Nosy, Lloyd’s 3 O’Clock Kolsch
  • Taos Mesa: TBA
  • Tractor: Berry Cider, Mustachio Milk Stout, Acreage IPA, plus cocktails Kentucky Mule, StraJarito Tonic, The Vodka Blues
  • Tumbleroot: TBR (Light American Lager), Old School Pale Ale, Hefeweizen, New School IPA, plus a cocktail or two
  • Turtle Mountain: Wooden Teeth, Darker than Darkness Schwarzbier, Maibock, Doppel Equis Steinundator, Table Manners Session Brut IPA, Yum Yum Breeze

We will update this list with specific beers from the breweries as we receive them. The beer portion of the event runs from 1 to 6 p.m. Iron Chiwawa will be playing from 2 to 5, and food will be served at the lodge cafeteria from 11 a.m. to 5 p.m.

Tickets are $20, which we believe entitles you to a souvenir glass and unlimited sampling. Be sure to bring a valid ID, or you won’t get in.

As always, if you’re going to be enjoying the beer, take the free shuttle that runs every half hour from 10 a.m. to 6:30 p.m. from the high school parking lot in town. It’s a several-mile drive up the mountain, so save yourself some gas and possible grief.

For more information, visit: https://www.pajarito.ski/events/summerfest/

Cheers!

— Reid

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This Saturday, Blue Corn Brewery’s annual Cask Festival is back for a third round. Featuring food specials and beer from six of the Santa Fe area breweries, as well as a couple from our friends to the north, this event will once again give beer lovers plenty to sample and enjoy.

This year the breweries in attendance include host Blue Corn Brewery, Chili Line Brewing, Rowley Farmhouse Ales, Santa Fe Brewing, Second Street Brewery, Tumbleroot Brewery & Distillery, Bathtub Row Brewing Co-op, and Red River Brewing.

Without further ado, here is the beer list.

  • Blue Corn: Tamarind Sour
  • Chili Line: Tropical Fruit Stout with coconut, mango, and passion fruit
  • Rowley Farmhouse Ales: Oyster Stout with banana
  • Santa Fe Brewing: Lotus IPA
  • Second Street: Bonebreaker ESB
  • Tumbleroot: Dry Irish Stout
  • Bathtub Row: Secret
  • Red River: Back 40 Farmhouse Ale
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Last year’s event was a smashing success.

Blue Corn’s excellent chef, Josh Ortiz, has created a special menu of shareable items available to pair with the varying styles of beers. You can expect jumbo shrimp & grits, sautéed mushroom caps, bacon poutine fries, and creole jambalaya, as well as the rest of the available Blue Corn menu.

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Beer Creek co-owner Rich Headley is one of the most enthusiastic, upbeat persons you will meet in the industry.

Seeing as how it had been a while, last summer to be exact, that anyone from the Crew visited Beer Creek Brewing, I headed out to the charming little stop on Highway 14 to catch up with co-owner Rich Headley on a recent rainy afternoon.

Rich was his usual boisterous self when I arrived an hour before regular opening hours. He certainly has reasons to be in a good mood, not the least of which was the arrival of the 5-barrel brewhouse and full equipment in recent weeks (brought up from Arizona during one of our recent snowstorms, no less). Up until now, Beer Creek has lived off a beer-and-wine license, though the staff has collaborated on three beers with other area breweries, all of which are currently on tap.

Before tasting those, Rich offered me a tour, since a lot had changed since Franz Solo and I visited long ago, shortly after Rich and his partners had taken over the property.

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Spring is right around the corner (honest!), and with it comes the return of beer festival season. One of the early annual fests is Skiesta, which is held at the Pajarito Mountain ski area above Los Alamos. This year’s edition will be happening this Saturday.

In preparing for this article, I re-read last year’s post, which talked about how dry the winter had been. Well, this year we’ve experienced the complete opposite, as you all know. As I type this just a few days before the festival, yet another snowstorm/hurricane just blasted through the area. That storm should be long gone by the time Skiesta starts, but the extra snow will no doubt guarantee some fine skiing.  (The image below has more details about the skiing events, if that’s your thing.)

In addition to a costume contest, the band Escape on a Horse playing alt-country and Americana styles, and good food from the lodge’s cafe, there will be plenty of fine craft beers. Stoutmeister was able to get the beer lists from the breweries that will be in attendance:

  • Bathtub Row: Mexican Lager, Hoppenheimer IPA, Cherry Wheat, Irish Red
  • Blue Corn: Gatekeeper IPA, Round Midnight Imperial Stout, Roadrunner IPA, Messages from Nowhere ESB, Atomic Blonde
  • Rowley Farmhouse Ales: Greyscale (Merlot Barrel), Cote d’Or (Pinot Noir Barrel), Sonora Weisse
  • Second Street: 2920 IPA, Agua Fria Pils, Cranberry Stout, Black Canyon Porter, Low Winter Sun (Kettle Sour with Cherries), Rod’s Best Bitter, 2019 Imperial Stout (maybe)
  • Tumbleroot: Orange Chocolate Stout, Belgian Pale, American Light Lager, IPA

That’s a nice variety of styles, so you’re sure to find something you like. On a personal note, I visited Blue Corn last weekend and can speak highly of Gatekeeper (the winner of the 2018 NM IPA Challenge) and their Imperial Stout.

Be sure to avail yourself of the complimentary bus service that will be running to and from Sullivan Field next to Los Alamos High School every 30 minutes between 10 a.m. and 6 p.m.

Cheers!

— Reid

2019_Skiesta

You can also get Resilience IPA at Canteen, Steel Bender, Rowley Farmhouse Ales, and starting Friday at Quarter Celtic!

Gonna keep this edition short on my part due to time constraints. As mentioned a while back in The Week Ahead in Beer, several of our local breweries have joined others around the country in making Resilience IPA, a Sierra Nevada recipe, to help the victims of the terrible fires in Northern California. For every participating brewery, 100 percent of all proceeds will go to the charities helping the fire victims.

I snagged a pint at Marble Heights on Monday night, and it was quite the delightful beer. It recalls a time when IPAs still had a piney element opposite the citrus fruit sweetness that now dominates the genre, whether hazy or not. It is, in a sense, an old-school IPA, but it has more than enough malt backbone to keep it from drying out completely. It should have just the right amount of hops to please the crazier hopheads, while not going overboard for those who prefer a more drinkable IPA.

Marble is far from alone in having it available locally. A batch already went on tap before that at Rowley Farmhouse Ales in Santa Fe. Cloudcroft Brewing will have a batch on in the near future. Elsewhere in the metro area, Canteen and Steel Bender have their batches going on tap today (Tuesday). Quarter Celtic’s batch should be ready Friday. We encourage everyone to visit their personal favorites among the breweries and make sure to get at least one pint of Resilience. Heck, you can even try them from brewery to brewery and see if you can pick up on any slight variations in flavor. We would be curious to know what others find.

As for the rest of the Crew, a couple of them checked in with their recent beer adventures from outside of Albuquerque (way outside, in one case).

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Get festive with merch gifts from your favorite breweries, including Marble.

As we did the last four years, the Crew has put together a brewery merchandise guide for all of you just in time for your last-minute holiday shopping. Hey, it might be nice to just buy people beer, but sometimes they need more in life, like cool shirts, hoodies, growlers, and other specialty items carrying the logos of their favorite breweries. To make all of your lives easier and save you time in terms of searching the web or driving all over the place, we compiled the local breweries’ merch lists into one place. Now you can find out what is where, what is online, what it all costs, and any other additional info you might need.

The breweries are listed in alphabetical order, starting with the ABQ metro area breweries, then the breweries from outside the metro listed below that (those from both regions that sent us info, at least). We will be updating this list throughout the holiday season, so if you do not see a brewery here, once their info arrives, we will share it. Thank you to all the brewers, owners, and other key brewery staffers who helped us put this together. Whether via email or in person, it was greatly appreciated!

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Head brewer Paul Mallory and assistant brewer Dominic Crandall toast to a successful year

In 2018, Blue Corn Brewery seemed like quite the dark horse when it won the New Mexico IPA Challenge. To many, it was a win that seemed to come out of nowhere. Seemed, being the operative word. But, why wasn’t it thought of as a major contender?

Perhaps it’s because Blue Corn is mostly known as that cozy little neighborhood staple (at their Southside location), keeping things just safe enough for the steady stream of regulars to come back every week. Or, perhaps that statement is entirely wrong, and we’ve just forgotten that Blue Corn has been making great IPAs (and other beer styles) for years.

Blue Corn has always kept talent working on the brewhouse. Brewers like John Bullard (Bosque Brewing Co.) and James Warren (Santa Fe Brewing Co.), to name a couple Blue Corn alumni, are fine examples of that. Even Marble Brewery president/brewmaster Ted Rice started at Blue Corn as an assistant brewer back in the late 90s. But, it’s because Blue Corn has consistently stacked the deck, and it’s because these talented brewers are given room to grow, and carte blanche on the brewhouse, that they’re able to produce big, great, and award-winning beers on the regular, hitting all the hoppy high notes that the beer-geek-favorite breweries do. And, in turn, Blue Corn makes great brewers out of newcomers and incoming assistants.

Blue Corn regularly sees a changing of the guard, be it in management, or even with chefs and brewers. But, instead of having to overcome huge obstacles associated with change, this time, the transitions were smooth. And, with Paul Mallory still in charge of the tanks, BCBC seems to be hitting its stride and cruising into the new year with higher hopes than before.

In order to get the story on what Blue Corn Brewery’s been up to and what direction they’ll be headed in for 2019, I sat down with Paul and brand-new assistant brewer Dominic Crandall.

As mentioned, Blue Corn had a solid 2018, punctuated by a big win at the IPA Challenge.

“(This year) we had a little bit of increased popularity, increased sales,” Mallory said. “As far as making exciting beer styles, we tried our best.”

Winning the IPA Challenge is definitely the highlight of the year for Blue Corn, he said.

“I think it really had a lot of people re-visit Blue Corn,” Mallory said. “A lot of people have already made up their mind about Blue Corn, so it was nice to have people feel compelled to come in and try our beer once again.”

Back in July, Blue Corn beat out the competition with Gatekeeper IPA at the culmination of the Brewers Guild IPA Challenge at the brand-new Bosque North facility in Bernalillo.

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That’s one happy brewer with his trophy.

Riding the Gatekeeper wave, Blue Corn didn’t have too many low points in 2018. If it could in fact be called a low point, it might have been when assistant brewer Andy Lane moved on to Tumbleroot Brewery and Distillery. But, Mallory only calls it a personal low-point, as he quite enjoyed working with Lane.

“He and I felt like he had outgrown the space here, which I’m really proud that we were able to sort of push him out,” Mallory said. “I think he’s ready for bigger and better things. So it’s (still) a bit bittersweet to lose him.”

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Andy Lane (left) is now learning the ropes in distilling at Tumbleroot Brewery & Distillery. Paul Mallory (right) is tall.

Together, Lane and Mallory worked on a lot of interesting beers and styles in 2018.

“For most of the beers I made for the first time, a lot of the one-off batches, I think I’d still like to tweak one or two things,” Mallory said. “But, generally I’m happy with them. But, then every once in a while I did feel like I hit it right on the head on the first try. Like with this beer.”

Mallory gestured to the Scotch Ale in front of me.

“I’m pretty excited about that one,” he said. “We almost treated it like a bock. We added a lot of Munich malt, so it almost has a bock flavor to it, and of course we added the caramel that makes the Scotch Ale a Scotch Ale. It was kind of a merging of two styles. And, that technique worked out pretty well.”

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An “interview pour” of the 2018 Scotch Ale.

Blue Corn also did a series of three different goses this year — Blueberry Gose, Pineapple Gose, and Pomegranate Gose.

“I thought they turned out well,” Mallory recalled. “We took a little lighter approach to the sourness, lighter on the salt to make them more drinkable. Those are beers I’m really trying to make for the customer. We notice they sell really well with fruit in there. I’m curious to see if we make them a little more tart next year, (if) they’ll sell faster or slower.”

Mallory’s kettle sours were among some of his favorite to make (and drink) this year.

“I also really liked the Oktoberfest,” he said. “I went on the lighter side with the color, kind of like a Sierra Nevada Oktoberfest, which might even be more like a Dortmunder, something like that.”

I was fortunate enough to make it in for most of those beers, but I really wanted to talk about some of the stranger brewing trends and styles that he’d worked on. In line with the rest of the industry, this year, Blue Corn brewed a Brut IPA, a sort of champagne-meets-IPA, a style I’m still trying and failing to understand.

“I just did a little research,” he explained. “I found that people were using the enzyme on the hot side, which kind of left it with some residual sweetness. And, I’m glad I took that approach because it was dry, but not bone-dry. It’s all aroma. It kind of drinks more like a pale ale, and it’s nice and effervescent.”

Mallory explained that each new trending style is just a challenge to him. If there’s a new style, whatever it is, he simply wants to make a good, drinkable version of it.

Blue Corn also brewed a hazy IPA this year.

“We have one in the tank right now,” Mallory said. “It should be out soon. It will definitely be on the menu at the beer dinner.”

At the interview Mallory thinks it’s a bit young yet, but he’s happy with the direction it’s going in. For a while Mallory resisted brewing one, but in the end, it was the challenge of the brewing process that ultimately intrigued him to make one.

They’ll also be making their Apparition again this year, which is their white stout with coffee, cocoa nibs, and lactose. This should also be available at the Winter is Here beer dinner, scheduled for tonight at 6:30.

Blue Corn is still gaining a reputation for making great beer, but the brewery is already well-known in Santa Fe for its beer dinners. I asked Mallory how attendance was for 2018.

“I think they did well,” he said. “I think we had better attendance than last year. There seems to be a lot of excitement for them. We have a great time with them.”

Speaking of which …

Blue Corn is hosting its Winter is Here Beer Dinner. Hope you got your tickets! Here’s all the info you need if you’re headed out to join us tonight (even Stoutmeister will be there).

Winter is Here

Please leave your Direwolves at home.

One major development that occurred this year that bears mentioning is the hiring of new assistant brewer Dominic Crandall back in the fall. Mallory headed to the back to finish up part of the brew they’ve been working on sporadically throughout the interview so we could talk to his new assistant.

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DSBC: Where are you from Dominic?

Crandall: Originally, Southern California.

DSBC: Paul was from California. Did you know him? California must have been a tiny place, you know, like Santa Fe.

Crandall: (Laughs) I didn’t. It’s kind of a weird story coming in here. We’re both from California, have the same birthday, same goals, our girlfriends are very similar.

DSBC: You’re both very tall.

Crandall: Same size clothes. (Laughs) I was in California until about ’15, then moved to Los Alamos, graduated high school there. Right after that, moved to Kansas, learned how to machine weld, had two kids. Came back to New Mexico and started working for Bathtub Row Brewery in Los Alamos.

DSBC: Where did you start brewing? Were you a homebrewer?

Crandall: So, I started homebrewing, but I didn’t love it by any means. I actually started at Bathtub Row as a bartender. Then the brewer just got up and left. So they kind of just pushed me back there in the brewery. I wasn’t too excited about it at first, but then I started learning how it was really done, and it was completely different than a homebrew scale. And, I just fell in love with it. There’s the repetition of the brewing and the science behind it, which I love. And, now that I’m here, and it’s a little more professional, it’s even better.

DSBC: What are your favorite beers to brew, or how about drink?

Crandall: Now that I’ve been brewing with Paul, my spectrum has definitely changed. Favorite beers to drink though? Simple wheats, then probably the browns. Definitely the wheat and the complexity. People say, oh, this is light and easy drinking, but there’s a lot of stuff behind it.

DSBC: And, favorite ones to brew?

Crandall: Probably the IPAs, more technical, lot of hops. And, probably these new seasonals we’ve done, (like) the Scotch.

DSBC: What’s been your favorite beer you’ve worked on while you’ve been here?

Crandall: Probably our Black Rye (Black By Popular Demand), because we did pull all the aged-water out of the barrels and use it in the mash.

DSBC: What’s the biggest thing you hope to learn at Blue Corn and from Paul?

Crandall: I struggle with repetition, creating a good schedule, so that’s something I want to see myself get better at. But, in the long run, I would like to become a head brewer and/or start my own brewery. That’s like the big dream.

* * * * *

When Mallory returned, I asked him if he could sum up the year for us. He paused for a moment and then said, “We have a new management team, a great new chef, Chef Josh Ortiz, and I think we’re hitting our stride in the brewery. I think people are starting to notice. We’re all just excited to be in a rhythm here.”

Things are looking bright for Blue Corn as the staff heads into 2019. They’re going to keep their beer dinners going strong. In the immediate future, Mallory said they’ll be doing some bigger beers. On the docket will be … drum roll please … an imperial stout and a barleywine. They’ll be aging some more sours, not kettle sours this time around, but aged sours in the copper tanks (up front). For those, they’ll be experimenting with more Lactobacillus and Brettanomyces.

Blue Corn is also aiming to do more collaborations in 2019.

“We did a few this last year, but not as many as I typically do, so I think we’re going to ramp that up a bit more,” Mallory said.

They are also in the market for more tap handles in Albuquerque.

As far out as this summer, they’ll aim to do more goses due to their popularity. And, for similar reasons, they’ll also be working on Mexican Lagers, both amber and light. So be sure to look for those as they come out.

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Sometimes we spot brewers out in the wild.

On a personal level, Mallory said he is looking forward to do more of the brewers’ gatherings such as the P.O.E.T.S. (Piss Off Early Tomorrow’s Saturday) meetings, which are once-a-month opportunities for the Santa Fe beer and distilling industry members to get together to hang out, talk shop, and of course, drink beer. He’ll be doing more bike brewery crawls with friends. And, Mallory said he will definitely be adding onto his Santa Fe home and working on his shed as the weather improves, something he takes a lot of pride in.

When Stan Hieronymus spoke at the technical conference in Albuquerque, he said a few things about hops and brewing IPAs that stuck with Mallory.

“I pretty much do only bittering hops and knockout hops,” Mallory said. “I don’t do any 5-, 15-, 30-minute hop additions. And, I also boil at a lower volume and then top up with cold water so I’m putting all my ‘into boil’ hops at, I don’t know, 185-188 degrees. So I do that with all my IPAs, pale ales, all my hoppy beers.”

Those tips came before the IPA Challenge.

2018 was a great year to reaffirm that Blue Corn is still headed in the right direction. You should make 2019 your year to get to know them better, or get reacquainted with them. If you haven’t made the trip out to the brewery, there’s no better time than now. Gatekeeper IPA is back on tap (while supplies last), and there are definitely some exciting brews flowing down the pipeline.

For me, Blue Corn Brewery is definitely one of my go-tos here in Santa Fe, as there’s always something new to try on the rapidly-rotating menu. And, if that doesn’t give you the beer-geek-goose-bumps, well, I don’t know how I can help anymore. One thing is for certain, after the IPA Challenge win, they should definitely be on Burqueños radars for next year’s competition.

To a great year of success for the brewery, and to what the future holds for Mallory and crew, cheers!

— Luke

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They shouldn’t let me hold the IPA Challenge trophy.

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