Bear Creek Distillery in south Denver serves rye, wheat and white whiskey; spiced, silver and cask-strength rum; as well as rye and wheat vodka. By the end of the year, Bear Creek will also unleash its Signature Straight Bourbon and Wheated Bourbon series, which will conclude a three-year aging program that they started soon after opening in November 2014.
Since opening in 2014, Anvil Distillery has won several awards for both its Ironface Gin and Grumpy’s Vodka. “We always try and strive for more,” says Peter Grundy, who co-owns Anvil Distillery with his wife, Christa.
Duston Evans describes himself as “a blue collar guy that loves the industrial era and the vintage Americana look and feel of creating something with your own two hands.”
Little Machine Beer is a modern brewery in an industrial-hip setting that plays host to its Jefferson Park neighbors as well as those traveling to Mile High Stadium, which is just down the street.
When you visit 300 Suns Brewing in Longmont, before you order your first beer, look around … and listen. What you’ll find even before you take your first sip of one of their signature ales is that a lot of attention has gone into creating an atmosphere that cultivates connections between people.
Avery Brewing Company busted out of the gate making waves and the Boulder brewer never looked back.
Looking for an authentic Belgian-style Dubbel? What about a Tripel or a Quadrupel? Bruz Beers in Denver has you covered. Bruz is a new brewery dedicated to providing the freshest, highest-quality Belgian-style beers in Colorado.
Resolute Brewing puts an “uncompromising sheer determination on building a community” in the area around them.
New Image Brewing owner Brandon Capps has been in the beer business since his college days, when he interned at Anheuser-Busch. There, a co-worker turned him on to home brewing and he eventually took a brewing apprenticeship with 5 Seasons Brewing in Atlanta.
The gluten-free brewing process is very non-traditional. Hertz points out that the main difference is the presence of grains and the absence of barley. During the learning process, Hertz spent time at New Belgium learning how to create a custom system that would accommodate the grains, which are smaller than barley.