Posts Tagged ‘Turtle Mountain Brewing’

You know it is truly autumn when the New Mexico Brew Fest returns to the State Fairgrounds.

One of our favorite annual beer festivals, the New Mexico Brew Fest, is back at the State Fairgrounds this Saturday afternoon. The ninth edition starts at 1 p.m. (noon for early entry ticket holders) and runs until 6. Tickets are available online here.

What makes this a favorite fest of ours? Well, to start with, it’s outdoors. Formerly in the Villa Hispana courtyard, it has now moved out onto Main Street, due to a combination of poor access for the breweries to bring in the kegs, and because it was getting a wee bit too crowded in Villa Hispana. The weather is usually beautiful, so cross your fingers that those projected morning rains are long gone by the time this year’s fest kicks off.

Another fun part is that this festival is made up of only New Mexico breweries. A total of 21 are listed as attending, ranging from stalwarts like Bosque, Boxing Bear, Canteen, La Cumbre, Marble, and Santa Fe, plus breweries from far corners of the state, including Lost Hiker (Ruidoso) and Taos Mesa.

There will be plenty of food trucks (Nomad’s BBQ, Street Food Institute, Soo Bak, and more), live music (Cali Shaw Band, The Big Spank, DJ Flo Fader), and some additional fun games and activities.

Of course, the most pertinent question always comes down to what beers are being poured. Well, we can confirm that three beers that recently won medals at the Great American Beer Festival will be available — Turtle Mountain’s Wooden Teeth (gold), Bosque’s Pistol Pete’s 1888 (bronze), Starr Brothers’ Lampshade Porter (bronze) — plus one medal winner from the Great British Beer Festival in The 377’s Schwartzbier (bronze).

These lists were provided by the breweries and are always subject to last-minute changes, depending on availability. For any breweries that have not reported their lists yet, we will add them as they come in right up until the start of the festival.

  • Abbey: TBA
  • Bosque: IPA, Brewer’s Boot, Pistol Pete’s 1888, Elephants on Parade, TBD seasonal
  • Bow & Arrow: TBA
  • Boxing Bear: Uppercut IPA, Black and Blue Tart, Coffee Chocolate Milk Stout, Das Bear German Pilsner, Apple Bear Cider
  • Broken Trail: Double Black, Trailworks IPA, Arroyo Blanco Wheat, Goathead Brown
  • Canteen: Oktoberfest, Exodus IPA, Pecos Trail Brown Ale, Laid Back Lager
  • Desert Valley: TBA
  • Dialogue: Oktoberfest, 3x Tripel
  • Kaktus: TBA
  • La Cumbre: Elevated IPA, A Slice of Hefen, BEER, Witch’s Tit, Project Dank
  • Lost Hiker: TBA
  • Marble: Double White, Passionate Gose, Pumpkin Ale, Westside IPA
  • Nexus: Scotch Ale, Bird of Prey IPA, Coffee & Cream Ale, Imperial “Tribble” Red Ale
  • Palmer: TBA
  • Santa Fe: 7K IPA, Oktoberfest, Freestyle Pilsner, Western Bloc IPA, Hefeweizen
  • Starr Brothers: Lampshade Porter, Rosé Gose, Hanky Spanky, Starrphire Pilsner
  • Steel Bender: Brickie American Stout, Lloyd’s 3 O’Clock Kolsch, Blackberry Dynamite, Skull Bucket IPA
  • Taos Mesa: TBA
  • The 377: Schwartzbier, 377 IPA, Plumberry Sour, Ginger Beer
  • Tractor: Pumpkin Cider, Traktoberfest, Double Plow Oatmeal Stout
  • Turtle Mountain: Wooden Teeth*, Vienna SMLSH, Tropical Menagerie, Turb Majeure (NEIPA), Yum Yum Noir

Also, take note that Left Turn Distilling will be on hand alongside its sibling brewery, Palmer.

Got any questions or comments? Drop us a line.

This is one of those fests where we highly recommend that everyone utilize a designated driver, Lyft, Uber, or other means of transportation than driving yourself if you plan to drink. Stay safe out there!

Cheers!

— Stoutmeister

The pretzels were on point at Marblefest.

This was one of those weekends where most of us should have been in recovery mode, but the beer events (and metal shows) would not allow us to rest.

For me, the in-town fun was this past Thursday, when I took a trip out to Turtle Mountain to celebrate owner Nico Ortiz’s “39th” birthday and the recent gold medal that head brewer Mick Hahn brought home from the Great American Beer Festival. I thought we were just going to raise a pint of the Wooden Teeth and then I could head out, but noooooo, Mick had to go and bust out a whole bunch of beers from various places for us all to try. Darn it, Mick. Darn, darn, darn. Anyway, the Wooden Teeth tasted great, as a gold-medal winner should, and it was nice to see so many of Nico’s longtime friends and customers stop by to wish him a happy birthday and congrats on the medal.

From there, it was off to Steel Bender for the OktoberFiesta. The chef and his kitchen staff should be applauded for a delicious jaegerschnitzel, which is not an easy thing to make, especially as the place filled up and more and more folks stormed in wanting a plate. I was also happy to be one of the last people to get a commemorative mug, even though I need another piece of glassware (or ceramic-ware, in this case) like I need a hole in the head. Sadly, we also drank up all the OktoberFiesta beer. Who thinks we should petition the brewing staff to make another batch? Huh, even my parents have their arms raised.

Anyway, for the rest of the Crew (minus poor Luke, too sick to drink this weekend), here are their latest adventures in beer.

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We had to borrow this epic selfie of Turtle Mountain’s Mick Hahn and friends after he won a gold medal Saturday. (Courtesy of TMBC)

Phew, that was quite the weekend up in Denver. We missed some stuff in our constant rush to get from place to place, from beer to beer. Hey, it was just another Great American Beer Festival, but we did have some additional tidbits of info and the like that we wanted to share.

During my brief interview with a joyful Mick Hahn of Turtle Mountain, I asked a tough question about whether it is even sweeter to win with a lager, considering how most casual beer drinkers probably do not understand how much harder it is to brew a lager than an ale. Mick was ready to celebrate, so he could not come up with an answer then, but after a while he messaged this to us:

“I thought of an addendum to the interview (Saturday). You asked about the consumers’ understanding of the intricacies and difficulty of lager vs. ale. I think I can sum it up with an experience from this weekend. Friday, I was at Prost and saw someone wearing a shirt, the back of which said: MALT WATER HOPS YEAST PATIENCE

“I fucking love that. While not a traditional ingredient, patience is so crucial to making a good beer, and that goes 10 fold for lagers. You see breweries expanding and making more and more beer simply so they can turn a greater profit. When your focus shifts from quality of product to quantity, you lose that patience that (is) so crucial to maximizing flavor.

“Working at Turtle has given me the opportunity to let that patience grow, and I think that is the biggest reason we were able to bring home the gold.”

Once again, congrats to Mick for bringing home the first gold/first GABF medal in the 19.5-year history of Turtle Mountain. Owner Nico Ortiz texted us to say he was planning on borrowing the medal to wear all day Thursday for his birthday. The Crew humbly suggests that everyone head to TMBC on Thursday and raise a pint of Wooden Teeth to Nico, Mick, and the rest of their team.

Say, that tattoo looks familiar

New Mexico native Chris Keeton won gold in the English IPA category for Alaro Brewing of Sacramento, California.

Shortly after posting our story about the award winners, we received a tip from reader Jim Bullard that we kinda sorta missed one New Mexico medal winner. The catch was the winner was a brewer from New Mexico who now brews in California.

Jim wrote, “Would like to pass on that Albuquerque native Chris Keeton scored a gold medal with the Alaro Brewing Castillo IPA, from Sacramento, California. Chris had recently collaborated with Justin Hamilton from Boxing Bear on the NABA (North American Beer Awards) winner Cali Common. Chris was in attendance with wife Lauren and 5-month-old Bennett who was present for the showing of the Bennett Pale Ale!”

Jim’s comment arrived at the same time Luke sent over the above photo after randomly running into Keeton, who apparently recognized the Crew symbol on Luke’s shirt. Keeton and his family were on the move, so they did not have time for an interview, but we plan to reach out to Alaro Brewing in the near future. We know there are other New Mexico natives brewing outside the state, but to our knowledge, Keeton is the first to claim a GABF gold medal. His Castillo IPA took the top spot in the English-style India Pale Ale category.

Know of a brewer from New Mexico who now brews elsewhere? Send us the info on him/her and we can put together a fun list.

Sampler tray

  • For anyone planning way ahead, GABF will be back in October next year, specifically from the 3rd through the 5th. The Craft Brewers Conference will also be back in Denver in the spring, but as it is an odd-numbered year, there will not be a World Beer Cup competition.
  • The Crew found a couple new eateries that we recommend for anyone visiting Denver. The Denver Biscuit Company on South Broadway was as good as advertised, plus it is a short walk from there to TRVE Brewing. We also hit up a new-to-us breakfast place called Syrup, on the corner of 18th and Champa downtown. Otherwise, we hit a lot of familiar eateries, including Jelly and Rhein Haus, plus of course we ate while downing all those delicious beers at Bierstadt Lagerhause. Future food suggestions are always welcome.
  • A few of the beers that blew us away, but are probably harder than hell to find on a regular basis: Great Notion’s Double Stack, New Holland Dragon’s Milk Reserve Maple Oak, Bosque Acequia IPA (we had to get it there since we missed the can release down here), the entire lager lineup from Chuckanut Brewing, Brooklyn Hand & Seal (Barleywine) aged in cognac barrels, Liquid Mechanics Barrel-Aged Awesomeness, Horse & Dragon’s BBA Dragonfire Imperial Stout, Black Sky’s Angel of Death Stout, Beachwood’s System of a Stout, Fremont’s BBA Dark Star Coffee Edition, Cigar City’s Coconut Marshal Zhukov’s, the entire lager lineup at Bierstadt Lagerhaus, Speakeasy’s Syndicate No. 4, AleSmith’s Vietnamese Coffee Speedway Stout, Kane’s A Night to End All Dawns and Sunday Brunch, Modern Times’ Devil’s Teeth and Fellowship of Xul, and of course Avery’s 16-percent BBA lineup of Fimbulvvinter (Quintuple), Tweak (Coffee Stout), Plank’d (Porter), and Rumpkin, with the last two straight from the barrel.
  • How are we not dead? Because Franz Solo drank even more than just those.
  • The others will have more to share this week from their own adventures. We also promise to track down first-time medal winners Starr Brothers and Rowley Farmhouse Ales, as they disappeared into the crowd Saturday.

Cheers!

— Stoutmeister

A lot of tired brewers and brewery owners came to life when their names were announced at the GABF Awards Ceremony!

DENVER — The 2018 Great American Beer Festival awards ceremony was another good one for New Mexico breweries. The Saturday morning event saw 2,404 breweries enter 8,864 beers, judged by 193 people, and spread across 102 categories, plus a new collaboration and the Pro-Am competition.

Eight New Mexico breweries shared in seven medals, a significant improvement from the World Beer Cup earlier this year, when only Quarter Celtic brought home a single bronze medal for its Pedro O’Flanagan.

“It means we make good beer still,” said John Gozigian, the executive director of the New Mexico Brewers Guild. “What did we win (at WBC), one medal? It was an anomaly. We always tend to medal disproportionately to our population.”

We were lucky in that Turtle Mountain head brewer Mick Hahn, left, found us at the session after the awards ceremony.

Turtle Mountain earned its first gold medal in the International-style Pilsner category with Wooden Teeth. The year-round offering is a huge win for brewer Mick Hahn and owner Nico Ortiz, beating out 85 other entries.

Mick was not in attendance when the award was announced.

“I was at our AirBnB, not quite sipping the champagne yet, but enjoying the hell out of it,” he said. “We didn’t go to the awards ceremony but we were streaming it at the house. When they announced it we just exploded. It was fantastic. I couldn’t be happier. There was a liquor store right across from the house so I ran across the street to get some champagne.”

After 19 years in business, this was the first major competition medal for Turtle Mountain.

“That’s just awesome,” Gozigian said. “For a new brewery to win is great, but to see one of the stalwarts of our brewing scene to come out of the woodwork and win in a very competitive category, I’m very happy for them.”

Mick said he was over the moon after hearing his beer’s name called on the internet broadcast.

“It means so much,” Mick said. “Turtle deserves so much more (praise) than what they have right now, in my opinion. I hate hearing people say, ‘I love it, but I never go out to Rio Rancho.’ It’s a drop in the bucket, I’m sure, but every little bit helps. A gold medal for our house lager? Yeah.”

La Cumbre’s Jeff Erway chews on another silver medal for his Malpais Stout.

There were two silver medals awarded to local breweries. La Cumbre’s Malpais Stout took second in the Export Stout category, while Rowley Farmhouse Ales earned its first medal with Germophile in the Berliner-style Weisse category, which had 115 entries.

“Always the runner up,” said La Cumbre owner/master brewer Jeff Erway. “It’s my third silver. I’m really stoked to not go home empty handed. I tasted this batch and said this is about as good as that beer ever gets. I’m really pleased with the whole team. It gets increasingly harder as the brewery gets bigger to make sure that every person back there is engaged. I’m kind of in awe of Daniel (Jaramillo) and Alan (Skinner) and how they manage the team back there. I’m real proud of everybody. Probably 20 people touch this beer. The fact that no one screwed it up is awesome.”

Bronze was the color of the day with five breweries bringing home four medals. How did that work? Well, Quarter Celtic and Palmer Brewery earned bronze in the Collaboration Beer category with Mocha Hipster Bomb.

“Brady (McKeown, head brewer) is battling in that brewhouse and it’s starting to show,” said Quarter Celtic co-owner Ror McKeown. “We’re fortunate that Rob (Palmer) was a super cool guy and has some talent himself. He was willing to jump in with us. I told him, first GABF, first beer you entered, first medal, you set the bar real high. It was a good time, but unfortunately Brady will never get to come again, since we figured out the trick was to take his cutout instead of him.”

Yes, Quarter Celtic really did take a cardboard cutout of Brady up on stage.

The Brady McKeown cutout made it to the stage at the awards ceremony, courtesy of his brother Ror.

“You never expect to win, but you want to come prepared,” Ror said. “I took that cutout. It was nice, especially since this is (Charlie) Papazian’s last year. It was our last chance to get a fist bump from him.

“(Papazian) was laughing. We went up early enough so he wasn’t tired. He told us that’s awesome. Usually you can’t get too many words out of him. He had a pretty big grin on his face.”

For Palmer, this was his first major award.

“I’ll probably never enter another beer again,” Rob said. “First beer, medal, done.”

He was actually luck to even make it into the awards ceremony at all.

“I didn’t expect the collab category to be (early), I thought it would be in the middle somewhere,” Rob said. “I’m all hungover as shit. We were at the gentlemen’s club last night. I didn’t have a pass to get in. Canteen gave me an extra pass. I sat down, tried not to throw up, and then I heard the name called. It was fucking awesome. Getting to fist bump Charlie Papazian, man, best thing ever. I’m super stoked.”

Rob Palmer’s hangover disappeared quickly thanks to his bronze medal.

Starr Brothers brought home its first medal with a bronze in the Other Strong Beer category with Lampshade Porter, another year-round beer.

Sierra Blanca’s Cherry Wheat medaled for the second straight year, this time taking bronze in the Fruit Wheat category (it won gold last year).

Bosque’s Pistol Pete’s 1888 finished third out of 127 entries in the Golden or Blonde Ale category.

“It’s awesome,” said Bosque co-owner/director of brewing operations John Bullard. “We did the same thing with Bosque IPA (medaling), that was cool, too. That really drove sales. I’m really hoping this will continue to drive sales. We’re having a hard time keeping up with this beer already, but it can’t hurt, right?”

The Crew will try to catch up with the other medal winners while we are all here in Denver, but just in case we cannot find them, we will interview them upon our return to New Mexico this coming week.

Congrats to one and all, and thank you for always representing New Mexico in such a positive way.

Cheers!

— Stoutmeister

All the remodeling has not affected the beer, which is the most important thing. Just watch where you sit.

Even with the temperatures at 100 degrees, the beer news stops for no heat wave. Here is just a little of what’s happening around the state this month.

New look, same good beer

We noticed, via social media, that Boxing Bear was doing some renovations on its pub, though specific details were a bit scarce. I took a chance that I would run into one of the owners and headed west to see what was up.

The main entrance door was roped off, sending everyone to the side door on the west end of the patio. Inside, the bulk of the pub was up and running fine, but the area with the game room, the viewing windows for the brewery, and of course the bathrooms was also roped off. Workers were laying tile back there, while signs were everywhere asking people not to touch the wood trimming, as it had just been re-finished.

After waiting a bit with a pint of Common Ground in hand, brewer/owner/busy dude Justin Hamilton zipped on by. He managed to stop moving long enough for a quick chat.

“We’ve started with the tiling, and we’re also fixing both bathrooms,” Justin said. “We’re putting in new sinks and making the whole thing better.”

Yes, the bathrooms are outside temporarily, but those are pretty nice by ABQ standards.

With the indoor bathrooms out of order, there is a “restroom trailer” parked out front. It is a bit more advanced (re: not scorching hot inside) than a normal porta-potty, though one of those is there, too, as backup.

Justin said the goal is to only be working Monday through Wednesday for the next two to three weeks.

“That’s the best time to do stuff like this,” he said. “It shouldn’t affect (our customers) too bad. Our goal is to have it done before our anniversary in early August.”

Tiling, tiling, tiling towards freedom!

While a lot of breweries these days seem to focus first on the aesthetic of their taprooms, Boxing Bear went in with a goal to focus on the product first. The hope was that would eventually pay for the necessary upgrades to the building, Justin said.

“We’re just giving this place a little bit of polish,” he said. “It was overdue.”

Justin “blamed” a certain big brewery for making everyone want eye-popping taprooms.

“That’s a double-edged sword with Marble; they created a really good standard for taprooms, but we now we all have to live up to it,” he said with a smile.

Justin also hinted that things are progressing with a possible Boxing Bear taproom, though there is nothing official to report on that, yet. He said he remains optimistic.

As for the aforementioned anniversary party, Boxing Bear is collaborating with Odd13 Brewing of Lafayette, Colorado, on Space Bear Oddity, a new hazy IPA. One batch was already brewed up north for Odd13 to serve, the second will be brewed at Boxing Bear this Friday.

We will be there for the anniversary party when it is officially announced. Just try not to spill any IPA on that nice new tile.

Good news down south

Welcome to the family, Cloudcroft Brewing!

Before I could even type up an item about two new breweries getting approved, one of them went out and announced it is about to open.

Cloudcroft Brewing, located at 1301 Burro Ave., will open its doors this weekend. Along with Lost Hiker Brewing in Ruidoso, it means both of the quaint mountain towns in Southern New Mexico now have their own breweries.

It should also make for a nice getaway from civilization for the Crew in the coming weeks, before IPA Challenge madness consumes us all. (Not to mention it is a lot cooler up there than it is in most of the state!)

Meanwhile, over in Artesia, Hopscotch Brewing has received county approval, putting it on track to open sooner than later. The new brewery is taking over the space formerly occupied by Desert Water Brewing at 1 Cottonwood Road on the north side of town, right off Highway 285.

Once Hopscotch is open, that will give Artesia two breweries again, alongside The Wellhead downtown. Other breweries now operational in the southeast include Roosevelt (Portales), Drylands (Lovington), and the dynamic duo of Milton’s and Guadalupe Mountain (both Carlsbad). There are also breweries planned for Lincoln and Roswell, plus a Milton’s taproom in Roswell is coming soon.

Southeastern New Mexico is no longer just macro light lager country.

Sampler tray

  • After making us wait for a while, HoneyMoon Brewery has officially applied for a small brewer license. This new kombucha-focused place will be opening in Santa Fe later this year, if everything goes according to plan.
  • Major construction is now underway on Southern Blvd. in Rio Rancho, so make sure to get out and support Turtle Mountain as much as you can, orange barrels be damned!

Got any additional beer news? Send it to us at nmdarksidebrewcrew@gmail.com.

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, one in Moriarty, and one in Las Cruces 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.

Turtle Mountain is celebrating its 19th anniversary with more than just a brewmasters dinner (which has already sold out). Every day through Sunday, there will be a special beer-and-food pairing. Today (Wednesday) will feature Amnesia Ale with Ruidoso Ribs for $16. Thursday will feature Slabtown New York Strip with any current seasonal on tap for $18. Friday will feature Pizza Classico with Red Rye Redux for $10. Saturday will feature Pizza Alamosa with Parasol White IPA for $13. Sunday will feature Miah-T Pizza with Stauffenberg Stout for $14. That is quite the way to celebrate turning 19, or at least better than how most of us spent our 19th birthdays.

On the new beer front this week, there are a few options to check out. Bombs Away is running Operation Single Hop. Bosque brings back its IRA (India Red Ale). Bow & Arrow goes big with Cake Bandit, an imperial German chocolate cake stout, starting this Thursday. Boxing Bear hops to Tropic Thunder Fruit IPA, plus The Red Glove returns on tap and in bombers Saturday. Canteen has fresh batches of Tuttle IPA and Oat Brown. La Cumbre keeps up its run of specialty canned offerings with Helles Lager this Friday.

Up in Santa Fe, Blue Corn kicks it up a notch with Katabatic Kolsch.

Continue reading for all the news that is fit to blog for the week of March 19.

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, Drink What You Sow, Best Coast IPA. 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: Contact the brewery for an updated list.

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, Double Dead Red, Super Kreak, TruBlu Pilsner, Black IPA. The current seasonals include the Super Kreak, TruBlu, and Black IPA.

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–Sat noon–10 p.m., Sun noon–8 p.m.)

Beers: BABC IPA, Willie Pete Wit, Low Order Porter, Operation Single Hop, Proximity Pilsner, Actuator IPA, Boom Stick Brown, Counter Charge Coffee Stout, SNAFU Oatmeal Stout, Hazy Chain DIPA, Dunkelweizen, M1A1 ABQ Common, Imperial Session IPA, High Speed Low Drag Lager. The most recent addition is the Operation Single Hop, but get ready, there are five taps about to change over to new seasonals in the coming days.

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, Camp Waconda, Simcoe Pils, Public House Pale, Scale Tipper IPA, One Man’s Helles, IRA. Scale Tipper, back for a limited time, reached the fifth round of the National IPA Challenge. IRA (India Red Ale) is the most recent addition.

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: (House) Sun Dagger (Saison), True Aim (Scotch Ale), Denim Tux Lager, Nomadico IPA, Visionland Amber Ale; (Seasonal) Cosmic Arrow Brett Saison, Way Out West Sour Sumac, Desert Dynamo IPL, Sweetfetti Weizenbock, Thirsty Land: Foraged Series (Grisette), Savage Times Sour IPA, Saison de Blanc, Roam Free DIPA. Bottles of Dark Mesa, a barrel-aged quad with brett, are still on sale at the brewery, but the supply is limited. Denim Tux Lager has replaced Jemez Field Notes Lager in the regular lineup. Cake Bandit, an imperial German chocolate cake stout, will debut Thursday.

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: Low Rye-der IPA, Featherweight Session IPA, Strong Arm Pale Ale, Sucker Punch DIPA, Bear Trap Hoppy Ale, Bear Knuckle IPA, Red Knuckle Irish Red, Tropic Thunder Fruit IPA. The most recent additions are the Tropic Thunder, Red Knuckle, Bear Knuckle, and Bear Trap. There are still a few bottles left of the barrel-aged Standing 8 Stout. The Chocolate Milk Stout is on the regular and nitro taps. The Red Glove, a 2016 gold medal-winner at GABF, returns in bombers and on tap this Saturday.

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, Double Black, Raspberry Kolsch. OK, fine, Pepe the Mule counts as a beer, even though it is basically a Moscow Mule, but it was made with beer. Double Black and Raspberry Kolsch are the most recent additions.

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: Irish Red, Exodus IPA, Tuttle IPA, Marzen, Schwebock, Super Smalls Session IPA, Obey the Darkside Stout, Oat Brown, Steel Can Stout. Obey the Darkside Stout (8% ABV, 50 IBU) has nearly run its course, and take note that this batch is so good it has been entered in the World Beer Cup, so get it now. Steel Can is a collaboration with Steel Bender, if the name was not a dead giveaway.

Live Music (Brewery): Thursday—Johnny Azari, 6-9 p.m.; Saturday—Tom Bennett One Man Band, 4-7 p.m.

Live Music (Taproom): Saturday—Nathan Fox, 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

(Mon closed, Tues 4-9 p.m., Weds 4-11 p.m., Thurs-Sun noon-midnight)

Beers: Belgian Citrus IPA, Berliner Weisse, Sour Raspberry, Idiot Sauvin, Belgian Cherry Wheat, Amber Ale, Coffee Lager, World as Will IPA, 505 Lager, Moloko Plus Milk Stout, Micro Hands Session IPA. The most recent additions are the Moloko and Micro Hands.

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

Drafty Kilt Brewing — (505) 881-0234

(Sun 11 a.m–10 p.m., Mon closed, 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, Outlamber Amber, Obliviscaris Oatmeal Stout. The Obliviscaris is back, having replaced the Covfefe Hefe, and boy does it taste good, as we proved with a fourth-place finish at our Stout Challenge. Take note, Drafty Kilt is now closed on Mondays.

Weekly Events: Tuesday—Geeks Who Drink, 7 p.m.; Saturday—Karaoke with Tobyriffic, 6-10 p.m. (every other week); 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: Nebulas New England IPA, Dr. Brownstone, Stuntman Light Lager, Say It Loud Coffee Stout. The Dr. Brownstone, Stuntman, and Say It Loud are the most are recent addition. Go try them out while watching Black Panther for the first (or 10th) time.

High and Dry Brewing — (505) 433-5591

(Mon closed, Tues-Thurs 2-10 p.m., Fri-Sat noon-10 p.m., Sun noon-9 p.m.)

Beers: Ghost of a Moon Pale Ale, Hurry Sundown Wheat, Freedom Cage IPA, True Horizon Red Wheat, Freedom Cage with Mandarina Bavaria. Welcome to the listings, High and Dry! It has been a busy first three weeks for the new brewery at 529 Adams St. NE, just south of Lomas. All five of the beers listed should be available as High and Dry gets its lineup set.

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.

Live Music: Saturday—Still Closed For Repairs Duo, 8 p.m.

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

Kaktus Brewing — (505) 379-5072

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

Beers: Helles Lager, ESB, Puddle Stomper IPA, C-Thru Stout, Rauchbier, Doppelbock, California Common, Czech Pilz, Cider, DjinnJar Kombucha. The most recent additions include the Czech Pilz, Rauchbier, Doppelbock, and California Common. The C-Thru is what it sounds like, a pale blonde stout with a heavy coffee aroma and flavor.

News: We are sad to report that Kaktus has closed its Nob Hill taproom. Try as the staff might, the location on Monte Vista simply could never get going. Thankfully, the main brewery is still going strong in Bernalillo!

Live Music: Friday—Stan Kee, 6:30 p.m.; Saturday—Chris Livingston, 6:30 p.m.

Weekly Events: 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, 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, American Lager, IPA, Lobo Red Ale, Session IPA, Sleeping Dog Stout, 35 N Coffee Porter, Common; (seasonal) German Pilsner, Capspackler DIPA, Dortmunder, Oak-Aged Natalia. The lineup got a bit of a makeover, with American Lager and Common joining the regulars, bumping out the Blonde. The Natalia was originally made at Chama River and dear lord it was dark decadence in a glass. Get some quick before it runs out!

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: Molinillo Stout, All In Hazy DIPA, Cascade SMASH, Black Berry Briar. Make sure to pick up four-packs of Siberian Silk, a lovely Baltic porter, All In, and Black Berry Briar while they are available. The delicious Molinillo Stout is also available in bottles. Another can/tap release is coming this Friday with Helles Lager.

Lava Rock Brewing — (505) 615-2802

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

Beers: All guest taps for now. Welcome to the listings, Lava Rock! We just wanted everyone to know that the kitchen is up and running and some unique guest taps from other local breweries are available now at 2220 Unser Blvd. NW. When the house beers appear, we will let everyone know.

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: Chocolate Pinky, Stout Americano, Smoked Helles, Jarrylo Red Ale, Jabroni Exxxtra, Cholo Stout, Imperial Red, Passionate Gose (Downtown only), Paddy McNitro (Downtown and Heights only), Session White (Downtown and Westside only), Nitro Negra (Heights only), El Gabacho (Heights only), Spruce Moose (Heights only), Caffe Roggenbier (Heights and Westside only), Grapefruit Tangerine Gose (Westside only), Ginger Kid (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 Paddy McNitro, Smoked Helles, and Jarrylo Red Ale are the most recent additions. You can also get a Black & Tan made from Paddy and the Amber at Downtown and the Heights taprooms. Stout Americano is back at all locations, on tap and for sale in bottles. Remember, too, that Cholo Stout and Imperial Red are now available in six-packs, and Double IPA will soon be as well!

Live Music (Downtown): Thursday—Moonhat, 7-10 p.m.; Friday—Last to Know, 8-11 p.m.; Saturday—Pink Freud, 8-11 p.m.

Live Music (Heights): Friday—Lenin and McCarthy, 7-10 p.m.

Live Music (Westside): Friday—Kyle Martin, 8-11 p.m.; Saturday—Bob Guesch/Lisa Lopez Project, 8-11 p.m.

Other Events (Downtown): Sunday—Marble Mouth Off, 1-3 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: New Mexico Snow IPA, Hot Chocolate Porter, Irish Red. New brewer, new seasonals as Nexus has Snow IPA and the cayenne-infused Chocolate Porter available now, plus Irish Red is back for another run.

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. 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: Hefeweizen, Gold Medal Pilsner, Saphir Single-Hop Pale Ale, Toasted Cinnamon Stout, Bernalillo County Stout. Yes, the Toasted Cinnamon Stout was made with Cinnamon Toast Crunch cereal made in collaboration with the local General Mills facility. Prior to that, the Pilsner and Hefeweizen were the most recent additions. Triple IPA will replace the BC Stout soon.

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: Coco Orastie (Orange) Stout, Beag IPL, Clark IPA, Test Batch #1 IPA, Dark Pedro, Kill or be KILT. Beag is a little brother to the Mor-Buck IPA. The Clark and beastly-but-good Test Batch, both advanced to the third round at the National IPA Challenge. Dark Pedro and Kill or be KILT are the most recent additions. Irish Handcuffs returns Friday.

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: Putin on the RIS, Strong Scotch Ale. The Strong Scotch is back on tap. Putin on the RIS is a Russian Imperial Stout, in case you couldn’t guess, and it’s quite tasty.

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

Weekly Events (Downtown 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, Dirty Rotten Bastard IPA, Snakebite IPA, Roadkill Red Ale, La Luz Lager, Barrel-Aged Porter, Vanilla Porter, NM Pinon Coffee Porter, Oatmeal Stout, Level 3 IPA, Lemongrass Wit, Blueberry Mint Gose, Imperial Kolsch, Razberry Sour, Belgian IPA, Pink Boots Pale Ale, Marzen, Grapefruit Launcher IPA, Schwarzbier, Cherry Cuvee, Cascade Pale Ale, Porter 4 Humanity, Grab ‘Em By the Putin (Russian Imperial Stout). There are two barrel-aged beers on tap in the Porter and Putin. The Blueberry Mint Gose is the most recent addition. There are also guest taps featuring beers from around the state now available.

Other Events: Sunday—Rachel Lark with Ann Gora, 7-9 p.m.

Weekly Events: Today (Wednesday)—Loungy Wednesdays, 6-8 p.m.; Friday—Headliners Comedy presents Friday Night Fools ($5 cover, event only), 9:30 p.m.; Sunday—Pints & Planks with Yoga Zo; Family Funday with Clark Libbey, 2-5 p.m.

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–6 p.m.)

Beers: Co-Mo IPA, Turntable IPA Series: Track 3, Guera American Blonde Ale, Dark Engine Stout, Buzz Bomb, Pub Ale. The Turntable 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 Turntable and Pub Ale, with Earl Grey Tea, 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, Starrphire Pilsner, Foggy Monocle, Phantom Limb Black Rye IPA, The Green Manalishi. The most recent additions are The Green Manalishi and Phantom Limb, back for another delicious, hoppy run.

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, Steel Bender Lager, The Village Wit; (seasonals/specialties) Skull Crusher DIPA, Village Innuendo, Centorado XPA, Homegrown Pils, Raspberry Dynamite. The most recent additions are the Steel Can, Centorado, Homegrown, and Raspberry Dynamite, a new kettle sour. Fear not, head brewer Bob Haggerty is hard at work at replenishing the supply of the popular Manana Tropical IPA. There are still bottles of The Judy, a peach saison aged in Chardonnay barrels, along with the anniversary beers, Ingenio and Bullet Reserve, 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, Skin Walker Triple IPA, Plum Cherry Sour, Imperial Cream Ale, BBA (Barrel-Aged Dark Lager). A trio of new additions hit taps this week with Plum Cherry Sour, Imperial Cream Ale, and BBA, which is made with coffee, cocoa, and vanilla.

News: Bottles of Bourbon Barrel-Aged Milk Stout aged with dark cherries and Scottish Wee Heavy aged with sweet cherries are still available.

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: Dry Gulch IPA, Pete’s Porter, Blood Orange Cider, Explora G&T Cider, Tupac Cali Red Ale, Nitro Milk Stout (Wells Park only), Oud Bruin (Wells Park only), Ghost Ranch IPA (Wells Park and Nob Hill only), Spiced Cider (Wells Park and Four Hills only), 2016 Stein Wine (Wells Park and Four Hills only), Jack the Sipper (Wells Park and Four Hills only), Belgo American Pale Ale (Wells Park and Four Hills only), American Wild Ale (Wells Park and Four Hills only), Barrel-Aged Leche de Luna (Wells Park and Four Hills only), Chocolate Milk Stout (Nob Hill and Four Hills only), Three-Two Amber (Nob Hill and Four Hills only), Imma Pale Ale (Nob Hill and Four Hills only), Turkey Drool (Four Hills only), Cascara Cider (Four Hills only). Barrel-Aged Leche de Luna is an imperial chocolate milk stout with a serious kick, but the supply is running low. All proceeds from the G&T Cider go to the Explora Science Center. Blood Orange Cider and Tupac have returned.

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): Today (Wednesday)—Singer Songwriter Showcase, 8 p.m.; Thursday—Lincoln County War, 8 p.m.; Friday—Katie Williams, 5 p.m.; Saturday—Russell James Tour Kickoff, 8:30 p.m.

Live Music (Nob Hill): Today (Wednesday)—Tom Bennett, 8 p.m.; Friday—Sean Costanza, 5 p.m.; Saturday—Clark Andrew Libbey, 5 p.m.

Live Music (Four Hills): Saturday—Seth Hoffman, 7 p.m.

Other Events (Wells Park): Friday—Hops & Dreams: Peter Pan Edition, 8 p.m.

Weekly Events (Wells Park): Monday—Super Tractor Gamers Night, 5:30 p.m.; 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.

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. 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.

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: Ahmnata Khappa Pale Ale, McSmack, Time Management IPA, Marzen, Snakedriver Dry Irish Stout. The Snakedriver is the most recent addition. This Thursday, Amnesia Ale returns for the anniversary party. McSmack will go into the archives to make room on tap.

Cask: Tuesday—PB&J Marzen

Santa Fe breweries

Blue Corn Brewery — (505) 438-1800

(Open daily 11 a.m.–10 p.m.)

Beers: SMASH Pale Ale, Katabatic Kolsch, Glasgow Garnet Scotch Ale, Peaches ‘n Cream Ale. The Katabatic is the most recent addition.

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, Goya. This batch of Cezanne Verite is barrel aged and it is also for sale in bombers. The Titian, Dark Ryder, Grunewald, and Goya (13.3% ABV) are the most recent additions, available on tap and in bombers.

Live Music (ABQ taproom): Today (Wednesday)—Wikki Wikki Wednesday with Wae Fonkey, 8 p.m.; Thursday—Nathan Fox, 8 p.m.; Saturday—James Whiton, Gunsafe, Delphia, Def-i, 8 p.m.

Live Music (SF brewery): Friday—50 Watt Whale, 6 p.m.; Saturday—Escape on a Horse, 7 p.m.

Other Events (ABQ taproom): Friday—Burlesque, Blues & Brews, 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, Agent Scully – Season One, Episode Five (IPA), Germophile (Berliner Weisse), Fruhschoppen (Hefeweizen), Little White Lies (Belgian Blonde), Conduit (Belgian IPA), Bosco P. Coltrane (Chocolate Brown), Petit Blanche – Amarillo, Sarlacc First Order (Imperial Saison), Notorious BdG, Aromatherapy IPA. The Agent Scully is a series of IPAs which will vary by hop combinations. Episode Five is the most recent iteration. The Notorious BdG, aged in apple brandy barrels, is the most recent addition to the lineup and is also available for sale in bottles.

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: Hipster Union IPA, Lustgarten Lager, Imperial Pastry-Free Porter, Twisted Root, Schneeball Imperial Pilsner. The most recent additions are Schneeball and Twisted Root, the latter a blonde ale with ginger and lemongrass. You can also find Twisted Root and Lustgarten in six-pack cans.

Live Music (ABQ taproom): Friday—Rise of Seekalae, 6 p.m.; Saturday—Royal Hills, 6 p.m.; Sunday—The Gershom Brothers, 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, 2920 IPA, Low Winter Sun Sour, Summer Rain Sour, Outlier Special Bitter, Kohatu IPA, Vienna Lager, Diablo Canyon Pale Ale, British Mild, El Gato IPA, U2 Irish Stout, Boneshaker Special Bitter, Bonebreaker Bitter, XX ESB. The benefits of having two brewhouses are now apparent as Second Street is loaded with more beers than ever. The Jordy’s Irish Red and Imperial Stout are the most recent additions.

Live Music (Original location): Friday—Kitty Jo Creek, 6-9 p.m.; Saturday—The Bill Hearne Trio, 6-9 p.m.

Live Music (Railyard): Friday—Lone Pinon, 6-9 p.m.; Saturday—Mystic Lizard, 6-9 p.m.

Live Music (Rufina): Thursday—Durand Jones & The Indications, 8-11 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: Hoppenheimer IPA, Wit Rock, Pennsylvania Swanky, Dunkel Bock, Flat Cap Brown, Little Bird Blonde, Lichtenhainer. With a new brewer in place, BRB shakes up the lineup. Old favorites Hoppenheimer, Wit Rock, and Little Bird are joined by some fascinating newcomers in the Dunkel Bock, Flat Cap, and Lichtenhainer, a sour ale.

Picacho Peak Brewing — (575) 680-6394

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

Beers: Picacho Lite, Keller Hefeweizen, Twisted Windmill IPA, Old Crawley, 575 Scotsman, Irish Xtra Stout, I Heart Porter, Smooth and Stout. Welcome to the listings, Picacho Peak! For the first time in a long, long time we have a Las Cruces brewery in here. Make sure to check it out the next time you are down south.

Sierra Blanca Brewing — (505) 832-2337

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

Beers: Interstella Vanilla, Cherry Wheat, Single Hop IPA, Natalie Portman. The Natalie Portman is a, well, you can probably guess. It is the newest addition to the seasonal lineup. Cherry Wheat is available in bottles and won a gold medal at GABF in 2017.

Live Music: Friday—Rudy Boy, 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

One big beer year at Turtle Mountain will blend into another in 2018.

Franz Solo here, recapping when I headed up the hill to Rio Rancho for Turtle Mountain’s entry in our Look Back/Look Ahead Series on an unsuspecting Wednesday, and was greeted with a splendid variety of seasonal beers ranging from the tartest pink cranberry sours to the maltiest of burly smooth barleywines. My first interview was with head brewer Mick Hahn.

Solo: So, another year has passed and here we are looking back and looking ahead. You’ve been through a year, what have you learned? What are your successes? What would you like to do better, and what goals do you have for the coming year?

Mick: I’ve definitely learned a lot. I would say I take each batch with the notion of what can I learn from this. We just brewed a new batch of Hopshell IPA yesterday that I completely renovated the hop bill on it based on how we brewed Capspackler DIPA. Capspackler was a very adventurous imperial IPA for us to brew, it got close to 10 pounds of hops per barrel.

Solo: So you’re shooting the upper echelon of what other breweries are doing with their IPAs here in town.

Mick: With Hopshell we’re definitely not pushing up to that, but the way that we allocated those hops in the brew of Capspackler, that had more of an effect on what I’m doing with Hopshell now. How can we make it a little more balanced, a little more flavorful without losing a whole lot? It had a first-wort hop addition, a 90-minute hop addition, and then a 15 and a whirlpool. I don’t understand why we had it so split on the two ends of the boil. It was at 100 IBUs and about 60 IBUs were (lost) in the very beginning of the boil. That seems just wasteful to me; it gives it us real strong bitter punch that lingers as bitterness, but it really doesn’t fill out the flavor of that beer. And then, the hops on the back end gave it a bit of a ‘poof’ of flavor, but it subsides really quickly. So we kind of drew it out and dropped down on the early additions. We dropped the 90-minute addition and brought in a 60-minute addition, brought in a 30-minute addition and built up those hops towards the end instead of just having them on two sides of the brew. I think it will be much more appealing, much more of a consistent beer.

Solo: I’m doing somewhat of the same thing on the homebrewing front where I’m learning that there is a definite rhyme and reason to having a hop addition at one time versus another time, and what different variations in timing and quantity can really do to craft a particular flavor profile in different styles of beer. Especially these days in IPAs where you are likely going for that super juicy and fruit or floral flavor. Now it’s additions at 60 minutes or later and split, so that most additions are made closer to the end of your boil time so you aren’t losing that resin, that passionfruit or mango, and so forth in the face of too much bitterness.

Mick: Yesterday, we got our first round of the new hop bill of Hopshell done and it’s just a 10-barrel batch. Usually the Hopshell is being done in double batches and so we are going to brew another batch next week, (and then) do a double batch and kind of swing the hop bill back to where it was previously, but try to find a good middle ground between the two practices.

Solo: (After taking a sip of Capspackler DIPA) Good lord! What did you have in mind making this one?

Mick: So I did that one as a collaboration with Andrew Krosche (currently at Kellys, formerly of Chama River and Marble), and really we just did it kind of as a way to play around with hops and use a massive quantity of them and see what we could do. So each of us contributed two varieties of hops and we split the allocation, so it was even amounts of each of the four hops throughout. We did a first wort, a 60, a 30, a 15, and a whirlpool addition, and increased the amount of them each time. We started with half a pound of each of them at first wort, a pound of them at 60, two pounds at 30, and then just kept escalating until it was 10 pounds of each for the dry hop, so a 40-pound dry hop in a 10-barrel batch.

Solo: Craziness.

Mick: We yielded a little over seven barrels from it. Ten pounds per barrel is what it ended up being. It is my favorite IPA that I’ve made yet, and it excites me to make more experimental IPAs and really play with hop combinations and see what can evoke. Because for that one we did Summit, Mosaic, Amarillo, and Sorachi Ace, four of the stinkiest hops you can get. And then, they come together to make this insanely juicy fruity beer with resiny pine as an undertone. Capspackler is fantastic and it hides 9.5-percent ABV really well. I’ve heard a few of the servers in here fall in love with it who hate IPAs saying, yeah, this is pretty good. I was the same way, I never liked IPAs until I started drinking double IPAs or imperial IPAs. I think they are a much better balanced beer that showcase the hops in a much better way than most IPAs out there. Really, with Hopshell I’m trying to get it to the point where it’s as balanced and delicious as most of the double IPAs out there. Keeping it at 7-to-7.2-percent ABV, which is still a high-end IPA.

Solo: (After taking a deep quaff of Capspackler) That’s an interesting combination with the Sorachi Ace especially. The other three kind of make sense together, and then you throw that in there and it’s something really unique.

Mick: The Summit and the Amarillo are the two that I threw in, and Andrew had the Sorachi Ace and the Mosaic. We said alright, let’s go!

Solo: Let’s make an interesting tapestry of things that probably hasn’t been done very often if at all.

Mick: I get a little bit of grassiness from the Sorachi Ace and probably from the Summit, too. But, I don’t think it’s like taking a bag of grass clippings and adding them, I think it’s more like your neighbor just mowed their lawn and you can still catch a hint of that aroma and flavor.

Solo: It’s kind of like you went to an orchard and picked a little bit of every type of fruit that they had, and took a bite of each with each sip that you are taking. Pretty cool. It’s like the everlasting gobstopper of IPAs.

Mick: So what else did I learn and enjoy this year? Really, I have had so much fun brewing all of the beers this year. We’ve had a really diverse set of stuff coming out from the three different Yum Yums (kettle sours) we did over the summer, finishing with the Cosmic Yum Yum. We did two beers earlier this year playing around with toasted coconut, those were both a lot of fun, especially the Yum-Yum Colada. I thought that was a fantastic play on kettle sours and fruited beers, that was one of my favorites that I’ve ever brewed. I’m excited to brew that one again this year. We have some ideas for more kettle sours to try and keep expanding with what we’ve got going on. Tying into how we can best utilize our kitchen with the brewhouse, that’s one of my favorite advantages I think we have over a lot of other breweries is having a full-functioning kitchen that is adventurous and knowledgeable and is willing to help us. They get excited about pairing different beers with different food ideas. I want to get their help on more cask ideas and cask preparation, so that we can do some really good combinations of flavors.

Solo: Set up a good meal to go with a good cask.

Mick: Or to say, I picked up different clove, nutmeg, and ginger and oranges this morning, so that I can dose a cask. I think it would be great to have the kitchen on board to either give me those ideas or help in the preparation of the ingredients for the cask. A lot of what I’ve learned this year is the organization of the brewery, things coming in and things going out, timelines. How to maximize the efficiency of the brewery and keep everything looking great and tasting delicious.

Solo: Last year, there wasn’t particularly much in the way of maintenance on the brewery. You had it pretty well dialed in for what you were wanting.

Mick: There was a little bit of stuff where we got our steam piping renovated, because that was around a decade old. We got a new condenser, as well, and I think it has definitely improved the performance of our boiler and our steam jackets.

Head brewer Mick Hahn has had fun playing around with hops in the past year.

We then looked at what beers were being sent to this year’s World Beer Cup.

Solo: So, you’ve got two lagers (Wooden Teeth and Can’t Catch Me), a porter, and a barleywine.

Mick: We’ll do another batch of the porter before we send that one in. We’ve got a couple of tweaks on that one, but I’m pretty happy with how that came out this time.

Solo: Yeah, you’ve got a good solid base on this one. It’s very porter-y, it is not stoutish, it’s a porter for sure. You get that strong first half on your palate, and then the rest just washes back very nicely and cleanly as a good porter should.

Mick: It gives you a lot of fruit, a good amount of chocolate, and a little bit of coffee without getting too roasted.

Solo: In which case this would be a stout. (After a sip of Depravity Barleywine) I remember having this one just before it came out last year and then at this year’s New Mexico Brewfest, it has definitely changed in character over the course of a year.

Mick: I think I’m going to take be taking a keg of it to WinterBrew as well. I love that beer. (Editor’s note: He did take some. It was glorious. — S)

After trying a few other samples and discussing the merits of different types of red or amber lagers, which we both thoroughly enjoy (check out Can’t Catch Me if you haven’t!), we forged ahead looking at Turtle’s successes this past year.

Mick: Probably our biggest success this past year was the acquisition of our distribution license. We finally got that in, it took, coming up on 19 years now. We finally got some kegs that say Turtle Mountain on them. I think we’ve already doubled our total keg count since getting them initially. So we do have our beer pouring at Indigo Crow, that’s so far the only real expansion we’ve done with the distribution license, but little by little we are starting to pour beer elsewhere than the pub itself, and hopefully we will get some more tap handles out and get Turtle Mountain a little more recognized. It is amazing how often at festivals and whatnot (that) we still get people that say, “I’ve never even heard of you.” We’ve been in the same place for almost 20 years, or at least within a quarter mile of the same exact location.

Here be the kegs for TMBC’s first run at distribution.

Solo: People in this town, being that there is so much sprawl and not much mass transit, that is one of the biggest problems for getting out to new places. You’re on one side of town (and) if you don’t have a presence on the other side of town, then often people aren’t going to know about you. It’s just kind of the name of the game for business in this town, which is unfortunate because we have so many gems that get hidden on the hill.

Mick: But, I do enjoy us being a fairly, like you said, a hidden gem. It’s nice to not be overcrowded and be able to actually stand at the pub and have a beer without having to recluse myself to the brewery to escape everyone and too many things going on.

Solo: Yeah, the nice thing about here is that it has maintained that comfortable pub vibe in spite of the onset of changing times.

Mick: Even when we are 20 tickets deep, it is still a comfortable environment and I don’t feel overwhelmed here. Another big success was being able to nix pumpkin beer from our lineup this year and not have to brew that. That made me happy. Really, that just came down to the timeline, we were already backed up on specials coming into September and so that was the easiest thing to swap out.

Solo: We’re going to do a proper Oktoberfest instead.

Mick: Exactly! I would much rather do an Oktoberfest, and then we had the porter coming out and I think Cosmic Yum Yum is a really fantastic take on kind of a holiday beer. It goes great with cranberry sauce. You could sit down and have a turkey leg and a glass of the Yum Yum and be pretty content. We had a lot of fun brewing the Rise of Fall last year and doing a bunch of butternut squash in the oven, but I had a few things we wanted to tweak on that and didn’t really solidify any of them in time to do it. So now, I have a whole other year to make sure our pumpkin beer is great and we will do our best to schedule with some of the farmers so we can get butternut squash (at) the beginning of August. That will be fantastic, so that we can get that beer out by September and not have it sell out before Thanksgiving. That would make me quite happy.

Another big success, I would say, is the updating of the (food) menu. They got that out a couple of weeks ago with some fantastic dishes on there. The ribs are quite tender, you can just pull the bone straight out of the meat, it makes you happy. The fish tacos are fantastic, (and) the pork skewers with the pineapple habanero glaze that they’ve got whipped up is also available on the wings now. They’ve got a couple of other new wing sauces on there. We’ve got our charcuterie board on there, called turtle tidbits, with a variety of cheeses including house-made mozzarella which we are making daily. They’ve also been featuring that fresh cheese on one of the pizzas as well with the pomodoro sauce. We’ve also added the pomodoro sauce and an alfredo sauce both added to the pizza menu, so you can use those sauces as a base and build your own pizza in addition to the couple of new pizzas that have those featured. So we’ve got a handful of new options.

As for the year ahead, our biggest challenge is going to be construction on Southern Boulevard. They’ll be working on it pretty much all year starting in February and going through December. They will tear up on half of the road for six months, and then it will be one lane in each direction for the better part of 2018. Which is not going to make it easy to get in and out of here, so we are working on what we can to make sure that business stays steady through it and it doesn’t affect us too much. I believe Turtle has a loyal enough following that it won’t deter that many people. Hopefully we can win some medals at World Beer Cup and inspire some people to want to come in.

As far as the beer lineup is concerned, I’m really happy with the diversity of it. We’ve got lots of options in beers ranging from 4-percent up to 10-percent ABV, and from 18 IBUs up to 125 or more. We’ve got some stops all throughout it, a bunch of different colors, even pink.

Solo: There’s nothing wrong with pink. This last year was at least here in town an explosion of the kettle sour and it was just everywhere all year round.

Mick: I’ve been doing my best with the Yum Yum variants to keep the kettle sours exciting and not just, well, it’s a fruited gose. I want something with a little more depth, and so I’ve definitely tried with the Yum Yums to push the boundaries of what I can make a beer to be. I love hearing people say, “Whoa, this is beer?” and I say, “Hell yeah, this is beer.”

* * * * *

Shortly after speaking with Mick, I was able to sit down with owner Nico Ortiz and get his take on 2017-2018 for Turtle Mountain.

Solo: So, another year, another look back, look ahead for Turtle Mountain.

Nico: 2017 was a good year. We had Mick for his first full year so the beers are solid. Production remains flat with us being a one-unit place; we don’t have any offsite taprooms to bolster production. We got a new menu out, a revised menu which is good. (In) 2017 we didn’t open any new taprooms, no new much of anything, but I guess with Chama’s closure we now remain the oldest brewpub/restaurant brewery in the (metro area). We have somewhat of a source of pride for that. In 2018, we are finally going to sink some roots in for our taproom. We are still looking just like everybody else is saying, we are still looking at a place. I’d like to keep it on the west side, but the west side from our experience, looking at available spaces is tough. You either have the issue of churches or schools (nearby), and you’ve also got the issue of flat out, there’s just not a lot of available commercial space that is suitable for taprooms. There are issues of zoning; Rio Rancho is pretty uncomplicated with zoning, but we looked at one place that had three different zoning classes in one strip mall.

Solo: Which does happen here.

Nico: One of them allowed the sale of alcohol, but one of them required a restaurant license, no taproom licenses. It was crazy and I said this is the same center, but there were three different sets of rules. It is definitely complicated, but the big thing for 2018 is that the City of Rio Rancho is going to be completely rebuilding Southern Boulevard starting in March and going through March of 2019. That’s going to seriously restrict traffic here. I don’t think it is going to be as bad as the ART project, but 36th Place (where the brewpub is located) only has one way in and one way out, that’s the problem.

The rest of Southern Boulevard, the reconstruction zone you can get at from side streets from the north or south, and so we are busy working with the city to try to get access to the parking lot by the library that we used to have. The timeliness of the taproom is key because as revenue goes down here, we need to bring in the revenue from somewhere else, because a place this big cannot simply cut revenues and expect it to still function. So it is very very important for us to get a portion of that lost revenue back from a taproom because just the mortgage on this place is big. So that’s our big thing for the year. Also Mick, just like Tim (Woodward), is frustrated because we only have one place. The throughput on the beer is really regulated by how much beer we can sell here, whereas if we could kick beer off and sell it to a taproom then that’s good, because he can actually get more beer through the pipeline and have more specials and things like that.

We have our wholesaler license in place. We’re slowly establishing some accounts locally in Corrales and a few in Rio Rancho. We got an order of kegs in so we have some stuff going on, but along with the kegs you have to have a delivery vehicle, you have to have a person cleaning lines, and then you have to have the accounting set up. So it’s not just as easy as simply filling kegs and selling them. The license was the easy part.

Solo: It is setting up the infrastructure as we’ve discussed.

Feast upon the new food items on the TMBC menu.

Nico: Exactly, so 2018 that will definitely happen and we will be peddling more of our wares around the area. In March, we will turn 19, so we are not quite at the 20-year club, but 19 years is still pretty solid. I should have probably been a little farther ahead than where I am right now, but we had a couple of issues. We had a taproom in the East Mountains from ’03 to ’05 that was silly, but I was young at that point. We had a restaurant taproom out in the Mariposa subdivision which was a little too far afield, and then we ran into the 2008 recession. So that was kind of bad timing. The next taproom is going to be well thought out, it is not going to be a calculated risk or an educated guess. We are going to put it someplace where it is going to work. I figure after 19 years I should know what the hell is going on. It took Rod up at Second Street Brewing awhile to get a taproom as well. They are (21) years old and they just finally got their Rufina Street facility.

Solo: Any plans for the anniversary as of yet?

Nico: Yeah, Mick and I are still working on the anniversary, but I think we are going to go back to our very first anniversary beer which was called Amnesia. It was a recipe actually built for us by one of our assistant brewers, kind of an Arrogant Bastard-inspired beer, so it was 8-percent ABV, 80 IBUs (that) used exclusively German Northern Brewer, and it had the unique quality of you have two or three pints of it and you would just forget the evening. It was weird in that I don’t know why it did it only being an 8-percent beer, not like 10- or 13-percent. Mick and I were going through the old recipe book and trying to figure it out. Everyone likes to do IPAs, double IPAs for their anniversary to the point that it’s kind of passé to do an IPA for an anniversary beer. I thought, let’s try something different, so Turtle having 19 years of brewing history, we have a lot of old recipes we can go through. The Amnesia is one of those beers where the last time we made it was years back, and we’ve kind of been integrating some throwback beers into our lineup.

Solo: Arsenal Porter for one.

Nico: Yeah, Arsenal Porter and the (Mr. Hoover’s) Steam, (plus) the Red Rye was an original beer. So it is kind of fun and it takes a little pressure off of Mick to dream up something interesting. The Amnesia is a solid beer and it does hearken back to the people that have been coming into Turtle Mountain all of these years. They will recognize it and it will be good. Then, in 2019 we have our 20th anniversary, so at that point we will have something much bigger. But, for this year we will have a brewer’s dinner, we will have the usual celebration. Not kind of like a week-long celebration that other breweries can get away with, but we will definitely have something good out here.

* * * * *

Good things are definitely in the works for the coming year, with great brews in the pipeline, an updated (and delicious) menu, a taproom hopefully nailed down by summertime, and the 19th anniversary coming in just a few short weeks. Cheers to another successful year on the hill, Turtle!

Skål!

— Franz Solo

The Crew had just a wee bit of fun at WinterBrew.

After taking Monday off due to the holiday, we are back today with a look at what were the best beers that we tried up at WinterBrew back on Friday. It was another outstanding event, one that every craft beer lover in New Mexico should attend at least once. The sell-out crowd of 700 was a jovial bunch, enjoying the many unique beers being poured from 18 New Mexico breweries.

As for the Crew, well, we all had our favorites. If the others want to chime in here at some point, I will add them to the story. In the interest of not going two weekdays in a row without content, here are a few of my picks for the best of the fest. (Note: Due in part to the Rail Runner arriving in Santa Fe about 10 minutes late and then the decision by security to close all booths 30 minutes before the event was supposed to end, I did not get to all 18 breweries.)

A crowd of 700-plus enjoyed beers from 18 breweries.

La Santa Oscura, Blue Corn: This is a delightful spiced holiday black lager that is still on tap at the brewery in Santa Fe. Flavors of chocolate and cherry mix in with the Chimayo red chile for a nice, warm kick at the end.

Coyote Waits, Bow & Arrow: At last, I got my hands on the barrel-aged version of this imperial mole stout. It is a big, thick beast of a beer, and the barrel effects bring out more and more of the spice, yet it never overwhelms the palate. It is still available at the brewery.

Galactica DIPA, Marble: Apparently this single-hop, double IPA thing is becoming a trend. Even with just Galaxy, this is a complex, wonderfully big beer. It is not yet on tap at any Marble location, so drink up the rest so a handle becomes available.

Sin Barreras, Rowley Farmhouse Ales: Alas, this specialty imperial stout does not appear to be available at the brewery, but everyone can hope for its eventual appearance. Big flavors of coconut and maple left us all wondering, is it a breakfast beer or a dessert beer?

14K IPA, Santa Fe: This one was a bit of a one-off joke, but it still leaves us hopeful for a future edition of an imperial-strength version of the hugely popular 7K. We would also like to thank the SFBC staff for donating a couple of sixers of 7K to our beer fridges.

XX ESB and Breaking Plaid Scotch Ale, Second Street: A pair of big, malty brews from the new Rufina brewhouse caught our eye. The latter is more sweet than peaty, akin to a heftier version of the Scottish at Nexus. The best news, besides being on tap, is that some of the Plaid is being saved for barrel aging.

Dark Engine Stout on cask, Sidetrack: If you have never had any of the cask beers at Sidetrack, now is the time. There is a batch currently available with dark chocolate added to the beer for an even more decadent flavor.

The Judy, Steel Bender: At some point a break was needed from the big malts and hops, so this seemed like a perfect time to try this sweet saison made with peaches and brett, then aged in Chardonnay barrels. There are still a few bottles left for sale at the brewery, so get them fast, as they are quite worth it. Drink this and dream of spring.

2017 Barleywine, Taos Mesa: Our friends from the north came down not with White Walkers, but instead a different beast. It is big, boozy, and not for the faint of heart. On your next ski trip (assuming we ever get snow), make sure to check this one out.

Infinitesimus Imperial Stout, Turtle Mountain: One of the first big beers we tried was this heavy, chocolate-y behemoth. This is more than worth the trip out to Rio Rancho for anyone living on the East Side of Albuquerque. Or the West Side. Or the South Valley. Or, really, anywhere in the state.

We’re pretty sure Karim liked most of the beers he tried.

As for the rest of the Crew, as their thoughts trickle in, I will share them here:

Jerrad: WinterBrew 2018 was certainly a memorable night, perhaps a bit fuzzy after tasting a few of the killer imperial/double styles available. The libations that stood out for me at this event would have to be Bow & Arrow’s Coyote Waits BA Stout, with its smooth touch of spicy heat on oak and dark/roasty malts. On the other end of the spectrum, Bombs Away Brewing Company’s B.A.B.C. IPA was wonderful with its hazy, softer NE-style IPA approach. A few other notable mentions would go to Rowley Farmhouse Ale’s Aromatherapy IPA, Steel Bender Brewing’s The Judy saison, and Rio Bravo Brewing’s Grab ‘Em by the Putin Imperial Russian stout.

Kristin: While I couldn’t try that many beers since I was working the event, I loved Second Street’s Breaking Plaid Scottish. The smooth malty flavor masked its 9.1-percent ABV. This is both a good and bad thing.

* * * * *

That is all from us. Hope those of you that went enjoyed it as much as we did, while for the rest of you, make sure to get those tickets for 2019!

Cheers!

— Stoutmeister

To everyone that got tickets in time, we will see you Friday night!

The good news is that the beer lineup at WinterBrew looks excellent. The bad news is that the event is sold out. For those who got tickets, well, here ya go, the full slate of beers that have been reported to the Crew.

There are 18 local breweries attending from 5 to 9 p.m. Friday at the Santa Fe Farmers Market. Most of the Crew will be taking the Rail Runner north, which departs the Los Ranchos station at approximately 4:41 p.m., dropping us off around 6. If you are going, and want to hang on the train, we will be in the last car.

Anyway, what you really want is a list of the beers being poured. We have 17 of the 18 breweries so far, and will continue to update this as more lists appear in our email inbox. To help everyone out, we are picking the top beer on our list for each brewery, either one we have had before or one we are dying to try. Remember, that’s just our opinion, you are totally free to disagree and drink something else instead.

Blue Corn

Top pick: La Santa Oscura. Luke swears by this holiday-themed dark lager. Cocoa nibs, lactose, cinnamon, and Chimayo red chile add to the fun.

The rest: Blue Corn Mexican Lager, Roadrunner IPA, Oatmeal Stout

Bombs Away

Top pick: Coffee Stout. This one is so new it doesn’t even have an official name, but it could wind up being called Shockwave. Or, we’ll just probably go with delicious.

The rest: Willie Pete Wit, BABC IPA, Bombshell IPL

Bosque

Top pick: Fresh Start Breakfast Ale. We have sung the praises of this maple-and-coffee delight of a stout many times. This is the last of it, so be prepared to fight us for the last pour.

The rest: (deep breath) Lager, 1888 Blonde Ale, Elephants on Parade, Scotia, IPA, Down in the Hollow Brown, Open Space Haze 120 West and 41 South, Honey Porter, Nathan Ginger Red Ale, Galaxy Far Far Away

Bow & Arrow

Top pick: Coyote Waits. The barrel-aged imperial mole stout is back, with that wonderful kick of spice mixed in.

The rest: Savage Times Sour IPA, Thirsty Land Foraged Series (Grisette with Navajo Tea), Nomadico IPA

Boxing Bear

Top pick: Low Rye-der IPA. Hey, it’s new for us, so we will jump on a new dose of hops with copious amounts of rye mixed in, at least as a break from the big and malty.

The rest: Featherweight Session IPA, Iron Lung Smoked Porter, Uppercut IPA, Chocolate Milk Stout

Duel

Top pick: Grunewald Imperial Porter. It has been a while since we have had this behemoth of a beer. The best part is if we like it as much as the last batch, we can always head to the brewery (or taproom) to pick up a bomber to take home. Take note, this and the Titian will not be tapped until after 6:30 p.m.

The rest: Bad Amber, Duchamp, Fiction, Cezanne Magnifique, Dark Ryder, Titian

La Cumbre

Top pick: Business Hammock. Yet another tasty, hazy IPA, this one will make its debut mere hours after another, In the Money, goes on tap and for sale in bombers down at the brewery. Double up on the juice!

The rest: A Slice of Hefen, Malpais Stout, Project Dank, Mind Phoq

Marble

Top pick: Galactica DIPA. OK, so apparently the big, hoppy beers are not as rare as we anticipated. That being said, of course we will snag some of this out-of-this-world hop bomb.

The rest: Double White, Pilsner, Imperial Red, Cholo Smooth

Rio Bravo

Top pick: Level 3 IPA. The brewery just redid the recipe for this one, so we are intrigued to see what the staff has created.

The rest: Snakebite IPA, Roadkill Red, La Luz Lager, Pinon Coffee Porter, Grab ‘Em By the Putin, BA Cherry Wheat Cuvee, Lemongrass Wit, plus possibly Cascade Pale Ale and either Blueberry Gose or Ruby’s Ruckus

Roosevelt

Top pick: Green Chile Beer. Hmm, bringing the spice from the plains? That’s a bold thing to do in Santa Fe.

The rest: Portales Pale Ale, Clovis Point IPA, Happy Heifer Hefeweizen

Rowley Farmhouse Ales

Top pick: Sin Barreras. The imperial stout is back, this batch made with coconut and maple. It is always a delight.

The rest: Aromatherapy (IPA), Ab Initio Festivus, Cote-d’Or Cerise Redux

Santa Fe

Top pick: 14K IPA. Wait, what is this? A single keg of 7K that has been amped up so much that the brewery staff dubbed it 14K? Sold!

The rest: 7K IPA, Lustgarten, Imperial Pastry-Free Porter, Black IPA 2.0, Freestyle Pilsner

Second Street

Top pick: Breaking Plaid Scotch Ale. The first beer made at Rufina is a malty beast. We look forward to finally getting some in our glasses.

The rest: Cereza Negra, Agua Fria Pils, 2920 IPA, Civil Rye, Low Winter Sun Sour, XX ESB

Sidetrack

Top pick: Dark Engine Stout. Yes, there will be a cask of this wonderful elixir. They added dark chocolate and coconut. Hey, ever festival needs a proper dessert beer.

The rest: 3:10 to Belen Brown, Buzz Bomb, Pub Ale, Turntable IPA

Steel Bender

Top pick: The Judy. Snag a bottle pour of this saison, aged in chardonnay barrels with brett and peaches. There are not many bottles left at SBB.

The rest: Red Iron Red, Skull Bucket IPA, Brickie American Stout, Die Dunkel Seite

Taos Mesa

All beers TBA

Tractor

Top pick: Russian Imperial Stout. Oh, hello there Luna de los Muertos. We have missed you!

The rest: Mustachio Milk Stout, Spiced Cider, Turkey Drool, Delicious Red Apple Cider

Turtle Mountain

Top pick: Infinitesimus Imperial Stout. A big beast of darkness to finish things off (alphabetically speaking).

The rest: Arsenal Porter, SCH, Depravity Barleywine, Count Hellesarius

* * * * *

A big thanks to the breweries who responded promptly when we asked for their lists. It is always appreciated.

Enjoy the festival!

— Stoutmeister

The ups and downs of having a full kitchen, or not, continue to vex many local breweries.

A small news item crossed our desk today (Monday) when we found out that Turtle Mountain is adding new items to its food menu. This is something that happens all the time in the restaurant business, where the palates of diners and their interests ebb and flow, often unpredictably. While several of the dishes look like things we have to try (hello, Ruidoso Ribs), it got us thinking again about the ongoing issue of breweries and food.

A few years back, the success of Marble and La Cumbre seemingly heralded the new model would be kitchen-free, relying instead on food trucks and neighboring restaurants. The brewpub was a dying breed, but a funny thing happened on the way to all of this happening. The brewpub did not die, it just had to be revamped and reborn, much like the restaurant industry as a whole (though that whole is far slower to adapt to change, as we see in the current decline in the national chains as more and more close here in ABQ and other parts of the country).

The most recent trend has seen breweries that previously had little or no food expanding to full kitchens. Bosque just had a few appetizers and panini-press sandwiches, until the decision was made to go the full kitchen route. The opening of the second, larger Las Cruces taproom saw the arrival of a full kitchen down south, while Nob Hill has recently expanded into the old Wise Pies space so it can also have a full kitchen, much like the original San Mateo location (and that full kitchen will head to the new mothership location being built along the Interstate 25 frontage road).

Boxing Bear expanded its kitchen and menu, while Tractor added a small food menu to its new Four Hills taproom. Now comes the word that Tractor will turn the old merchandise nook at Wells Park into a small food area as well (if you went to the Stranger Things Arcade Carnival before Halloween, you saw a preview of this).

Rio Bravo had long ago kept a space for a future kitchen, located just on the south side of the main bar area. After struggling with food trucks (more on that below) for a while, the decision was finally made to essentially outsource the in-house food production to The Burger Stand, which already had locations in Taos and Santa Fe.

As more new breweries seek to open, most, if not all, are advertising that they will indeed have in-house food. The most recent new brewery to open, Bombs Away Beer Company, did not open with any food, but its owner already mentioned that he has a space set aside for what seems like an inevitable addition of a small food prep area.

The need for in-house food is seemingly being driven by two things. First, the consumer demand is there. Second, the food truck situation in town has been slipping, from what a number of brewery owners have told us. Many of the best food trucks have either shut down or been so successful that they have been able to open brick-and-mortar restaurants. The best of what remain are now stretched thin across the metro area due to the proliferation of so many taprooms and breweries. While established, large breweries like La Cumbre, Marble, and Tractor are still able to keep the best of the best food trucks parked outside, other breweries have struggled immensely to fill out their schedules with reliable trucks.

Food is still a tricky thing for breweries. A kitchen, whether limited or full, adds another layer of inspections and regulations, many of them even tighter than what exists for beer production. Having food on site is no guarantee of increased business. It certainly did not save the Firkin Brewhouse or Albuquerque Brewing, or perhaps most prominently, Chama River. Even places with well-established reputations for having top-notch kitchens, like Nexus and Turtle Mountain, are constantly having to adjust and adapt to the changing tastes of consumers. One could debate whether or not people are even pickier about food than beer, but it often seems that way around Albuquerque.

It can also be debated as to where the food-versus-no-food debate falls geographically. Desert Valley opened its West Side taproom with a full kitchen and has gone to great lengths to promote it as a food-first establishment. After initially opening the Nexus Silver taproom sans food, the decision was recently made to begin serving food there. It can be argued that food is almost necessary in areas with a denser neighborhood population, like Nob Hill or the Northeast Heights, as opposed to the more nightlife-oriented aspects of downtown, the Brewery District, and Wells Park (though things are changing at some of the breweries located in that district).

The issue can then become how customers view and treat brewpubs versus breweries. Reading the less-than-kind comments online for many brewpubs, they often seem to focus mainly on the food itself and the service, rather than the beer. Food seems to be more polarizing than beer, while the expectation of service is often higher in what many regard as more of a restaurant than bar setting. It often seems that for every benefit about having a kitchen, there is a significant drawback as well. Finding the balance in between is an ongoing challenge, with no easy answers.

What is the future of the brewpub model? Cantero Brewing is gambling that it will be of the popular farm-to-table variety, as the forthcoming brewery fights to overcome the fact it took over the old Firkin space, one of the least desirable physical locations for any brewery. The other newcomers will have to make up their own minds.

As always, we want to know what all of you think, so we designed a rather simple poll below. Add your comments here or on social media. The more the breweries know about what we want from them in terms of food is better for everyone involved.

Cheers!

— Stoutmeister