Posts Tagged ‘Cantero Brewing’

Get on out there this Memorial Day and enjoy yourselves without overdoing it.

After running ourselves ragged over the last four days, we all need a day to kick back a little. This is that day.

Whether you’re feasting, dancing, singing, or whatever else you feel like doing from the list below, have a great time out there.

Featured Event

Every day we will pick what we consider the biggest, most interesting, most unique event. This does not mean you should go to only this event and ignore the rest. All of them deserve your attention, but realistically, you can probably only attend a few. So we will make our daily pick, and you can either jump on it, or declare the Crew is foolish (we kinda are) and pick your own.

What: Memorial Day Bender Smoke-out. Where: Steel Bender Brewyard. When: 11 a.m. Cost: No cover charge.

Details: The good people at Steel Bender know that a proper barbecue is a holiday must, but they want to spare you the stress of cooking. Instead, come to the brewery, let the wonderful staff take care of you, and then gorge yourselves on smoked turkey legs, brisket, and hot links, with all the proper sides. Enjoy the full lineup of Steel Bender beers while also listening to the Dirty Brown Jug Band perform from 1 to 3:30 p.m. on the patio.

Why you should go: Have you seen the pictures that SBB has been posting of those turkey legs? This was an epic event last year, and it shall be again this year. Wear your stretchy pants.

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There’s a beer party on Friday and everyone is invited!

It is not often that a beer festival, big or small, sneaks up on us, but that was the case with the Bacon Jam Block Party. This neighborhood event, which will feature four breweries, is set for Friday from 2 to 11 p.m.

The new restaurant Bacon Jam is located on the southeast corner of Girard and Candelaria, and neighbors Palmer Brewery and Left Turn Distilling have been instrumental in helping the owners prepare for this mini-festival, which is free to the public.

“He’s just wanting to have a get-together to introduce his new restaurant, Bacon Jam, to the neighborhood,” Left Turn owner Brian Langwell said of the Bacon Jam owner. “And, let everyone know there’s a bunch of breweries in the neighborhood. … (But) they usually know that. The theory was we’re going to get every brewery in the neighborhood together and do this. We got every brewery except La Cumbre. They didn’t see the need to send someone half a block down the street.”

Rather than block off part of Girard, the party will be contained in the large Bacon Jam parking lot and patio that faces Candelaria.

“We’re going to serve on their patio outside,” Brian said. “The four breweries that are participating are Red Door, Canteen, ourselves Palmer and Left Turn, and Cantero. We’re going to set up our little portable booths out on the patio out there. They’ll do beers and we’ll do cocktails. We’re going to block off the majority of their parking lot out there, have a stage out there and do live music. I know the guy from Bacon Jam is going to do food specials so everybody can try his food.”

If you have driven up Candelaria recently, you might have noticed this spot, which will be the setting for the block party.

The Left Turn/Palmer tasting room will be open during the festival.

“We’re going to be doing really simple stuff (at the festival),” Brian said. “We’re going to have limited staff.”

“If they want the fancy stuff, they can come in here,” Rob Palmer added.

The festival will mark the debut of the new Left Turn bourbon, which is being readied for bottling as soon as the labels arrive, Brian said.

Take note, this is not a free sampling festival. Beer will be sold in pints, only. A portion of the proceeds will go to the charity Warehouse 508.

As for the beers being poured:

  • Canteen: Fill in the Blanco (White IPA), High Plains Pilsner, Boysenberry Wheat, Munich Dunkel
  • Cantero: IPA, Deaf Dog Brown, Brew-ha-rista (Red Chile Stout), Cream Sour
  • Red Door: Rickety Cricket (Green Tea Raspberry Hefeweizen), Lemongrass Pils, Unhinged Cider

“It’s just basically a big block party to introduce Bacon Jam to the neighborhood,” Brian said. “I’m just the guy that did the permits.”

Thanks to Brian and Rob for the quick chat and the helpful info, and of course for wading through those giant stacks of paper to get those permits done.

Cheers!

— Stoutmeister

Despite its hidden location, customers are finding their way to Cantero.

The best laid plans do not always come to fruition. We sent one of our writers to Cantero Brewing back in the fall, only to have him then move to California for a new job. After deciding that he was never going to actually send us the story, I trekked over to the brewpub at 3351 Columbia Dr. NE to catch up with brewers David Rosebeary and George Gonzales.

“I think it’s been going really well, actually,” David said. “We’ve been really busy. We hit that normal lull around wintertime. That’s definitely a lesson learned. Other than that, we’ve just been more familiar with our brewhouse. I feel like the quality of the beer is getting better and better.”

Located in the Brewery District just a few blocks from Canteen Brewhouse and La Cumbre, Cantero has managed to find its niche since our first visit thanks in large part to its extensive food menu.

“I think so, and also we’ve been using beer in our recipes,” David said. “Like our chicken and waffles, we use our (red chile) stout in their syrup. We have a pretty close relationship with our kitchen. Whenever (our chef is) choosing stuff, he’s also asking us for pairing ideas.”

The food menu at Cantero has been a major draw.

That synergy between the kitchen and brewing team has helped. A sizable lunch crowd arrived on a weekday as the interview took place.

Of course, much like the brewery there before it, Cantero has had to deal with its somewhat remote and random location, just south of Aztec and a block east of the I-25 northbound frontage road. So far, though, customers have managed to find their way.

“A lot of people are saying they finally made it in,” George said. “We’ve had people who had us on their to-do list, but they finally tracked us down. We did do a Groupon that got us some exposure. We had a pretty good success with that, it got a lot of people to finally make it in.

“That was a big part of the Groupon that we did was that it featured food as part of the deal. That way they get exposure to the whole product that we offer. Hopefully they come back for the beer.”

David said for the most part, customers are finding Cantero simply through social media and the like.

“Basically, that’s it,” David said. “We’re just really focusing on natural growth. We’re not trying to do too much to coerce people into coming. We want them to come of their own accord. We’ve got a lot of word-of-mouth.”

The weekday lunch crowd found their way to the brewpub.

Like so many breweries that have come before, in that spot and elsewhere around town, finding out what the public wants in the styles of beer has proven to be a bit of a surprising challenge for Cantero.

“That’s how it’s been going; it’s pretty interesting to see what hits and what doesn’t,” David said.

“It’s a tug of war between the serving tanks, we’re trying to log what’s been selling and what’s not, and then all of a sudden we’ll face a lull,” George added.

“It’s really hard to figure out,” David said. “Springtime we’re figuring more sours are going to be working its way out, but even on some of the nicer days it seems the darker beers are working. That’s sort of been a surprise.”

As if they were speaking of me, I ordered a Deaf Dog Brown, which was smooth, creamy, and not-too-sweet.

“The brown is going to stick around, it’s one of our favorites,” George said. “It’s not the fastest seller but it’s definitely steady. That’s the one in the last month or so it went boom. I was thinking warmer weather, we were going to dial in the lagers and some of the lighter offerings, but people are digging the dark.”

The rich and creamy Deaf Dog Brown.

David and George do have the advantage of a 1-barrel pilot system alongside their 10-barrel brewhouse, which gives them the chance to play around with some unique beers without ending up with too much left over.

“Definitely keeping things steady is (key),” David said. “We have our pilot system that we like to brew on, so there’s some funky offerings coming from there, some fun stuff coming.”

The duo is looking everywhere and anywhere for what might be the next beer style to hit it big.

“I have friends in other areas,” George said. “I have a friend who works in a beer bar in New York. He’s a genuine geek, working on his doctorate there at NYU, but he’s also a bit of a beer geek. I try to see what’s happening over there. We’re trying to see different trends, if we can get an early jump on something, which would be nice.”

One area where the brewers have seen growth on the national market is with beers with a lower ABV (alcohol by volume).

“I’ve noticed, even as far as national brands, the craft ones, gravitating toward smaller beers with bigger flavors,” George said. “I really like how some substantial some people’s 4-percenters are. I think that might be something we’d like to approach, to give that lighter option, get a few lawnmower beers out there.”

David mentioned he would like to see some hop-forward beers with a substantial amount of flavor, but sticking to the lower ABV trend.

“Not so much toward the session IPA (trend),” George added. “For me that was never really a hit. I wanted to like them, but I never really found one. But, I like the idea.”

Brewers George Gonzales, left, and David Rosebeary, from a prior visit of ours to Cantero, are quite proud of that old workhorse of a boiler back there.

Neither David nor George had ever brewed on a commercial scale before, but both said they are a lot more in sync with the main brewhouse and the old-school boiler in the back.

“The boiler has actually been doing” — knocks on wood — “really well the last couple months,” David said. “We’re working with our boiler guys and they’ve got it dialed in pretty well. The brewhouse, I think, has been performing well and we’re definitely getting more comfortable with it and used to it, so brew days have been going a lot more smoothly.”

“Scaling (up) has been a lot less problematic,” George added.

With things settling down internally, Cantero will be participating in more events this year, starting with Albuquerque Beer Week in May.

“We have an event here for Beer Week, we’re going to do a beer release, (but) I’m not comfortable saying what that is going to be quite yet,” David said. “We’re going to be doing a beer release and probably a food pairing as well.”

There is also a potential block party with Canteen, Palmer, and Red Door tentatively scheduled during Beer Week, assuming the City of Albuquerque approves, George said. Cantero will also be part of the biggest event of Beer Week.

“We’ll be at Blues & Brews,” David said. “We’re starting to get out there a little bit more. We don’t want to participate to the detriment of what we have on stock here. We want to participate, (but) we’re just trying to hedge our bets a little bit.”

We still dig this old truck that’s permanently parked out front.

A big thanks to David and George for taking time out of their brew day to chat. We look forward to what they have coming down the pipeline, particularly that multi-brewery block party if it comes to pass.

Cheers!

— Stoutmeister

You do not need to wear a bunny hat to enjoy Tart at Heart’s beer lineup this year, but you could.

After waiting patiently, the beer list for Saturday’s Tart at Heart 5 is finally set and ready to go. For event details, check our previous story.

Twenty-one of the beers that will be available for sampling are from 10 local breweries, with the other eight coming from out of state for Saturday’s 2-to-5 p.m. event at Sister Bar.

If any last-minute changes occur, we will update this list. UPDATE: It turns out The 377 Brewery is also in attendance, bringing two more local sours to the event.

  • Bell’s Brewery: L’Appel du Vide-Blackberry Sour
  • Boulevard: Love Child #9
  • Bow & Arrow: Cosmic Arrow, Desert Revival
  • Canteen: Social Capital with jasmine and raspberry
  • Cantero: Tamarind Sour
  • Dialogue: Sour Raspberry, ODB Kettle Soured English Mild
  • Firestone Walker: Bretta Tangerine
  • Goose Island: Bourbon Country Bramble Rye
  • La Cumbre: Blood Orange Sour
  • Marble: 111 Rosé, Abbey Brett
  • New Belgium: Transatlantique Kriek
  • Odell: Brett Golden Sour Ale
  • Red Door: Blueberry Pie Berliner Weisse, Lemonade Stand
  • Rio Bravo: Cherry on Brett
  • Rowley Farmhouse Ales: Cote d’or Pinot Noir, Greyscale, Sonora Weisse, Grandissant (VIP only)
  • Steel Bender: Pucker Up Buttercup, Brett Innuendo, Ned’s Sour Pail, Ned’s Sour Pail with boysenberry, Viejo Agrio
  • Stone: Winter Harvest-Vintage 2014
  • The 377: Freya, Cosmos
  • Upslope: Wild Christmas

Pack some antacids, leave the car at home, and have fun this weekend. After all, there will only be about two-and-a-half hours between the end of this and the start of the New Mexico United game.

Cheers!

— Stoutmeister

Cheers to Metal Monday at Tumbleroot!

It can be hard for all of us down in Albuquerque to join Luke for a beer in Santa Fe, but Monday was Veteran’s Day observed for all federal, state, and local government entities, which left me with a day off and a chance to finally attend a Metal Monday at Tumbleroot Brewery and Distillery’s Agua Fria taproom.

After Luke assured me that the streets of Santa Fe were free of ice, I drove north and first made my way to Second Street O.G. for some chicken mushroom schnitzel and a pint of the Old Pecos Porter. With a proper amount of sustenance now in my belly, Luke and I made the short drive to the taproom. It was a bit of a winter wonderland out on the patio, with the temperature well below freezing and the snow still lingering there.

We went inside to the rather spacious interior and grabbed beers as Street Tombs warmed up on stage. By the time Albuquerque’s Distances played, the entire joint had filled up with 100-plus metalheads who braved the cold (as I noted to my friend Kristen, it was 19 degrees out, but felt like 12, to which she responded, “I didn’t need to know that!”). The sound system at Tumbleroot more than did its job, leaving all the bands sounding quite good. Distances sounded even better than their last show at Launchpad.

Luke predicted that a good number of Santa Fe brewers would show up, and he was right. From Blue Corn’s Paul Mallory to his former assistant, Andy Lane (now with Tumbleroot), to Wes from Rowley Farmhouse Ales and David Merkin from Santa Fe Brewing, it was quite the gathering of metal-loving beer minds. Merkin brought us some Dysphotic Stout, since his old band was the headliner for its CD release (seriously, get the new Dysphotic album, it is quite spectacular), and Street Tombs (Black) Ale. The stout was on point, not quite as heavily dry-hopped as in the previous year’s batch, but it still offered up quite a kick. I personally want to try it side-by-side with Marble’s Cholo Stout.

As for the house beers, I had a full pour of the Irish Stout, since it was just 3.8-percent (!) ABV, and I still had the drive home ahead of me. Being a good beer writer and all, I did try samples of the Honey Hibiscus Wheat, Old School IPA, and Oktoberfest. The Irish Stout was deceptively rich and creamy for such a low ABV. The Old School IPA took me back in time about a decade or so. The Oktoberfest was good, but it was definitely the sweetest take on the style by any New Mexico brewery that I tried this year. The Honey Hibiscus was rather mild, as expected.

Overall, I was quite impressed by Tumbleroot, from the setup for the music, to the beers on tap. Hopefully I get the chance to attend a future Metal Monday or two.

As for the rest of the Crew, it was a bit of a quiet weekend, but three of them got out and about.

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After two years, it was nice to drink you again, Irish Handcuffs.

Before we dive into our latest round of beer adventures, a little business comes first. Starting Thursday, the Crew will have live coverage from the Great American Beer Festival in Denver. Yours truly, plus Franz Solo and Luke, all have press passes that will get us into the Thursday, Friday, and Saturday afternoon sessions, plus the awards ceremony Saturday morning. We will get you all the news you need as it happens, so long as we have not consumed too much beer as to render our brains useless.

Life is a struggle, sometimes.

We do have the list of competition beers from the New Mexico breweries, which will we will publish in advance of the awards ceremony so you all can follow along. Look for that no later than Saturday morning.

Wish us luck up there. It is rather easy to get completely overwhelmed, but with enough of us attending, we should stay on track this time around.

As for this past weekend, I actually made it out to quite a few places. Friday lunch was at Canteen, where the Piggly Wiggly remains one of my all-time favorite pulled pork sandwiches. I washed it down with some Hank ESB, which is just as biscuity and English as ever. Eli, forever an awesome bartender and fellow metalhead, also gave me a sample of the Wet Hop Pale Ale, which sure tastes like a much, much bigger beer, with a delightful blast of both piney and berry hop flavors.

After the Lobo men’s soccer game on Friday night, I popped in at La Cumbre and faced a vexing decision between Make IPA Clear Again and Wet-Hopped Elevated. The former won out, and it remains an excellent example of a tough, bitter old-school West Coast IPA (Luke reviews the latter down below). For Saturday, I took a trip to Red Door, where I lucked out and found a car leaving its parking space (it pays to gamble sometimes). Once inside, I did the smart thing and hung out with head brewer Matt Meier, and we were later joined by Bombs Away head brewer David Kimbell. We consumed some of the not-too-sweet, not-too-boozy Double Vanilla Cream Ale, sampled the latest batch of the New England IPA, and then I personally capped my night with some Dunkel, which AmyO also tried when she was there earlier (see below).

Following a rough day at work on Monday, I was able to make it to the Halfway to St. Patrick’s Day Festival at Quarter Celtic, where there was still just a little bit left of the 2016 Irish Handcuffs Imperial Stout. Man, aging is doing that beer wonders, just highlighting all the barrel flavors and how they blend beautifully with the strong, thick base stout. I cannot wait to try it again on the actual St. Patrick’s Day.

Enough from me, here is what a couple of the others found around their respective towns this weekend. As always, these are just our suggestions. Let us know what some of your favorite beers/places of the weekend are in the comments!

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It’s go-time, at last, for Cantero Brewing!

In case anyone out there was unaware, the newest brewery in the Duke City will open this Saturday at 11 a.m. Cantero Brewing is holding its soft opening after a long, laborious process to get to this point. There will be at least five house beers on tap, the kitchen will be up and running, but as always, please be patient if things are crowded. The staff is still learning, the beers are still young, but there is plenty of optimism that now, finally, everything is going to be all right.

To learn a little more about what has been going on up to this point, I sat down Thursday with brewers David Rosebeary and George Gonzales, and brewery spokesperson Kane Oueis, while his wife, owner Katey Taylor, was busy zipping around making sure everything was ready for a friends-and-family opening that night.

“A lot of people said it’s taken a lot longer than normal for you guys to open, but it was honestly because we were fine-tuning everything,” Kane said. “We’re honestly perfectionists. We’re just not going to do it until we’re ready.”

“Why open your doors one day and shut them down the next day because they noticed one little bugaboo?” George added.

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The long-awaited opening is finally in sight for Cantero.

The Crew was invited to come get a sneak peek at the upcoming Cantero Brewing Company at 3351 Columbia Dr. NE in Albuquerque. If the address sounds familiar, it is because that is the site of the former Firkin Brewhouse.

I was anxious to get in there and see how much it has changed, and boy, has it. There is much more (and much larger) brewing equipment installed in the back now. In fact, they already are looking at needing more space.

The new equipment is just about ready to go.

Space is already at a premium in the back.

The brewpub area has transformed into something more modern and sleek. I remarked how it kind of reminded me of the feel of Toltec Brewery on the Westside near Cottonwood Mall, although it is a different layout overall. I found out that some of the work was done by the same contractor. It is bizarre, considering I have no design or construction background that my crazy brain picked up on it somehow.

Booths line the wall near the door to the kitchen and brewery.

The stone work is beautiful, and that in fact goes along with the name. Although I do know some Spanish, my fairly limited vocabulary did not include the word Cantero, so I had to ask what it means. It turns out it means stone cutter. So, there you go.

The sleek-looking interior of the taproom.

Some quick items to note. The targeted opening date is September 15. The staff said they plan on doing four or five house beers — American ale styles — to start with, and then add seasonals to the rotation. Some guest taps and wine will be served as well. There is a kitchen and they will have a full menu. The taps are ready to be installed (probably this week).

The cozy patio should be a draw for patrons.

The beautiful patio out front on the east side of the building will have about seven tables with both four-tops and a couple of two-tops, as well as a built-in area that fits seven.

Please enjoy the pictures and look for more information soon on their opening.

Cheers!

— AmyO

Lincoln is home to New Mexico’s newest brewery. (Photo courtesy of Bonito Valley Brewing)

Live from Portland, er, well, almost alive from Portland, here are some little beer tidbits that have been popping up on our radar over the last few weeks.

August brewery openings

Bonito Valley Brewing in Lincoln is now open, becoming the latest addition to the long list of small-town breweries in the state. Located at 692 Calle La Placita (Highway 380) in the middle of town, BVB will celebrate its grand opening through the weekend. If anyone stops by, take some pictures and send us some tasting notes! And yes, there is a beer called Billy the Kid Amber.

Over in Artesia, Hopscotch Brewing has its grand opening set for Friday, Aug. 10. The brewery is located at 1 Cottonwood Road on the north side of town, which was formerly the home of Desert Water Brewing (it closed earlier this year).

Up in Cimarron, Blu Dragonfly Brewing is now open, though its own beers are not yet ready. The BBQ is ready, however, so if you are up north, chow down and enjoy some guest taps. The brewery is located at 301 E. 9th Street.

Meanwhile, in the ABQ metro area, rumors persist that Cantero Brewing and Rio Rancho’s 1933 Brewing are close to opening. We are dispatching AmyO to take a tour of Cantero on Sunday, after which we will have a better idea of how close it is to opening. If anyone out there has info on 1933, please send it along.

Checking out the OG version of Ex Novo

The cozy taproom at Ex Novo Brewing in Portland.

During my long trek through the breweries of Portland on Thursday, I made sure to spend some time at Ex Novo Brewing. There will be an Ex Novo in Corrales in the future, and I talked briefly with owner Joel Gregory after the IPA Challenge. He said right now that spot is just a field of dirt as they clear it in preparation for construction, but the brewery in Portland is of course fully functional.

The space is tall, with some high ceilings that make up for the lack of width. The taproom area is out front, opening directly into the brewery. There was a good-sized list of house beers and seasonals. I went with the Perle Haggard Pils and Parliament Dunkadelic, and the flavor lived up to the awesome names. The food menu was short but solid, and I wolfed down a buttermilk fried chicken sandwich with fries.

Overall, the staff was great, the vibe was positive, and things moved quickly and efficiently even with a big crowd on hand. There were young and single folks, old dudes like me, and several families. If Ex Novo can translate all of that to its Corrales location, it should be pretty darn popular with New Mexico beer drinkers as well.

Oh, and other breweries that are definite must-visits if you are ever up here on a beercation:

  • Hair of the Dog Brewing, which is within walking distance of the Oregon Museum of Science and Industry, a jumbo-sized Explora and quite fun when you need a break from all the beer. The beer is quite good, too, but be forewarned, many of the house beers average between 7.5-10 percent.
  • Modern Times Belmont Fermentorium, which is a fully functional brewery from the guys in San Diego, loaded with all sorts of good beers made there and trucked up from SoCal. I tried a Suggestion of Mass, a monstrous (11.3% ABV) dessert stout collaboration made with Florida’s J. Wakefield Brewing.
  • Wayfinder Brewing, which has been open about a year-and-a-half, is making some tremendous lagers. It’s just a little off the beaten path, but was overflowing with people as I left to meet my friend at Ex Novo.
  • Ecliptic Brewing, our final stop for the night, is just tremendous. Huge selection, great outdoor seating area, and then it was 10 o’clock and everything closed. Boo.

Anyway, I am gonna go grab some brunch and then check out McMenamin’s Bagdad Theater. Tonight, there will be Great Notion. And probably a few other places. Bless this town.

Cheers!

— Stoutmeister

Hey, we know that brewer! Toltec’s Kaylynn McKnight and co-owner Diana Navarrette are getting the brewery ready for an opening this spring. (Photo courtesy of Toltec Brewing)

It has been a while since we busted out some Beer Notes, but the news was piling up in our inbox, so here we go again.

New brewery updates

By our count, there are 20 forthcoming breweries, plus one that just opened. Alas, there is also another that closed, as we note below. First up, the breweries with active small brewer licenses.

  • Callahan West Brewery (Mosquero): The brewery is open in this small town in Northeast New Mexico. It is located at 22 Main Street, on the west side of town, next to the Headquarters Restaurant. Details are scarce at this point, but there is a fledgling Facebook page, and we suppose it could make for an interesting summer road trip.
  • Cantero Brewing (ABQ-Brewery District): Slow but steady progress is apparent, with the brewing system now set up. We will drop the owners another line and see if we can get an advance tour/preview.
  • Elkins Brewing (Grants): There is still no website, no social media, or anything else about this brewery. If anyone out there has information, please send it over.
  • Red River Brewing: The staff seems to be putting the finishing touches on the interior of the completed building. Hey, someone had to benefit from the mild winter up north. It should be only a matter of time before we add Red River to our next Taos Trek (which we are way, way overdue to do again).
  • Tumbleroot Brewery and Distillery (Santa Fe): Plenty of positive signs abound to the point of where we have to imagine it will be the next to open. Tumbleroot has begun brewing and distilling, and in addition is starting to book musical acts for its stage. Look for a preview in the coming weeks.

The snow finally showed up, but not before most of this new brewery was built. (Photo courtesy of Red River Brewing)

Now for all the breweries with pending small brewer licenses, who are, by and large, further away from opening.

  • 1933 Brewing (Rio Rancho): Located in the old Fat Squirrel building on Southern, we have seen construction getting underway. There is also a Facebook page and a website, finally, though neither have any real information.
  • BLUE (ABQ-Downtown area): We have no new updates about this brewery, which a source told us would be located somewhere along Broadway near Lead/Coal, similar in size and scope to Sidetrack.
  • Bonito Valley (Lincoln): The brewery’s Facebook page said it hopes to open by the summer along Highway 380 in Southeast New Mexico.
  • Brewstillery (ABQ-UNM area): We still have no information on this place.
  • Casa Vieja (Corrales): The existing event space may look to do some small batch beers, but will mainly use the license to sell beer and wine at the events it hosts.
  • Cloudcroft Brewing: Formerly known as Switchback Brewery, it will instead be named for the town it will call home in the mountains in Southern New Mexico. A full build-out is now underway, with a very rustic look to the site, which is quite appropriate.
  • Hollow Spirits (ABQ-Wells Park): The distillery/brewery has hired a head distiller, Trey Allen, but no projected opening date (or even month) has been listed.
  • Hopscotch Brewing (Artesia): First, the good news is that Deepwell Brewing is alive and well under a new name. The bad news is that it will take over the building previously occupied by Desert Water Brewing, which closed recently. Still, soon Artesia will be back to having two breweries, and that is a good thing.
  • Icebox Brewing (Las Cruces): There is a Facebook page, but beyond the address of 2825 W. Picacho Ave., there is no additional info.
  • Leaf & Hive (Santa Fe): One of two places looking to open in the capital city that will offer up mainly products that require a brewing license, but are not necessarily beer. The Facebook page says it will be honeybrew, a “heirloom cultured sparkling tea.”
  • Sourdough Mine Restaurant and Brewery (Socorro): Located in the old Twisted Chile space off the main plaza, the restaurant is already up and running.
  • Tall Pines Beer and Wine Garden (Ruidoso): This beer/wine bar has been in operation for a while. It remains to be seen how much (if any) beer it plans to brew.
  • Toltec Brewing (ABQ-West Side): The exterior signage is now covering all the entrances at 10250 Cottonwood Park NW. Inside, the brewery area appears ready, while the the taproom area is getting the final paint job. We can also confirm that former Nexus brewer Kaylynn McKnight will be running the brewhouse, while Adam Galarneau, formerly of Bosque, Marble, and Turtle Mountain, will be the general manager. Those are two talented and experienced people, a good sign of the commitment of the Toltec owners to putting their brewery on the map from the get-go.

That’s some swanky signage! (Photo courtesy of Toltec Brewing)

There are three other breweries we know are on the way, but have not yet applied for a license. We recently previewed Ex Novo Brewing and its plans to open in Corrales. HoneyMoon Brewery, a kombucha-centric operation, is coming to Santa Fe. Blu Dragonfly is coming to the northern town of Cimarron and has already joined the NM Brewers Guild far in advance of its opening.

If there are any other new breweries out there that we missed, please let us know.

We can also report that Guadalupe Mountain (Carlsbad) and Lost Hiker (Ruidoso) are now open and serving their own beers.

Politics and beer don’t mix here or anywhere

Well, so much for this legislative session.

One of the best things about breweries is how they are (usually) delightfully free of the venomous political discourse that has infected our country. Sadly, politics has a way of getting into the beer, and it rarely turns out well for any beer drinker, regardless of his/her affiliation.

Here in New Mexico, even after it passed both houses in the legislature, Senate Bill 204 died with a whimper when outgoing Governor Martinez killed it with a pocket veto. SB204 was designed to give breweries the ability to obtain private celebration permits. Currently, only distributors have these permits. Who knows why the governor did not like this bill, which had bi-partisan support.

It could be worse, however, as craft brewers in Maryland suffered a devastating defeat in Annapolis. Small breweries in Maryland face significant restrictions in how much beer they can brew and sell. Efforts to lift many regulations have failed, as the combination of macrobreweries and distributors have been opposed to giving craft breweries any advantages. Hopefully more progressive politicians will take another look at the situation next year.

Meanwhile, the announcement of pending tariffs on foreign steel and aluminum imports have left some in the craft beer industry worried. Those worries may be valid, as this story in the Wall Street Journal shows. (Thanks to Boxing Bear’s David Kim for the link.) A rise in the price of American steel and aluminum would benefit the manufacturers, but not everyone in the market may be able to afford those increases. That could hamper an industry that uses a hell of a lot of both metals. Ultimately, though, it is still early in the process, and time will tell what the full impact will be on the brewing industry.

Sampler tray

  • Little Toad Creek got some good news when its first taproom outside Silver City cleared a major hurdle. The City of Las Cruces has given its approval for the location at 119 N. Main St. Now all that remains is for state approval, which hopefully will come in advance of the Blazin’ Brewfest in May.
  • Red Door is looking to hire a new head brewer. We are working on finding out the details behind the departure of founding brewer Wayne Martinez.
  • Tart at Heart is returning to Sister for a fourth time on April 14. We will have more details as we get closer to this fun annual event.
  • Second Street will host the first Pilsner and Crab Fest at the Rufina Taproom on June 16-17. It will not be a competition, but a celebration of the style. We would love to see what other breweries bring to at least give us all the opportunity to do a side-by-side tasting.
  • Rejoice, haze lovers, for the Brewers Association has heard your cries. Three new hazy or juicy ale categories (pale, IPA, double IPA) have been added to the official ranks of the Beer Style Guidelines. Other categories have been added as well to reflect the ongoing evolution of craft beers. Click that link for more details.

That clears out the notebook for now. If anyone out there ever has any craft beer news to share, big or small, drop us a line at nmdarksidebrewcrew@gmail.com, or via Facebook, Instagram, Twitter, or just tapping on a Crew member’s shoulder if you spot one of us out and about at a brewery, taproom, or beer bar.

Cheers!

— Stoutmeister