14 taps, rotating seasonals, and a barrel program worth the wait. Come in and see what's fresh.
Our tap list rotates constantly because that's the whole point. We brew what's in season, what excites us, and what tastes remarkable at 6,500 feet. Nothing sits around long enough to get tired.
Every beer is brewed in our 10-barrel system on-site. Head brewer Luis Montoya builds each recipe around balance — we want beers that are interesting on the first sip and easy to drink to the bottom of the glass.
Rotating selections — ask the bar team what just kicked and what just went on.
Our flagship. Dry-hopped with Citra and Mosaic for tropical aroma over a bone-dry, resinous finish. The beer that started everything.
Crisp, clean, and crushable. Cold-conditioned for six weeks, brewed with Saaz hops and Pilsner malt for that bright European finish.
Bavarian yeast gives classic banana and clove aromatics. Unfiltered, hazy, and naturally carbonated. Perfect with a lemon on a patio afternoon.
Dark roasted barley meets oats for a silky, full-bodied stout with coffee and dark chocolate notes. Dry but never harsh.
Our spring seasonal. Belgian yeast lends spicy, fruity esters against a pale, effervescent body. Light enough for the trail, complex enough for the table.
Kettle-soured with Lactobacillus for bright, clean acidity. No fruit additions — the tart grain flavor stands on its own. Dangerously easy to drink.
Crystal malt gives caramel sweetness, balanced by a clean Cascade hop bitterness. Approachable for guests who say they don't like IPAs.
Aged 14 months in Colorado bourbon barrels. Vanilla, oak, and dark fruit weave through a massive stout body. Released once a year in February — limited bottles available.
Our flagship. Dry-hopped with Citra and Mosaic for tropical aroma over a bone-dry, resinous finish. The beer that started everything.
Crisp, clean, and crushable. Cold-conditioned for six weeks, brewed with Saaz hops and Pilsner malt for that bright European finish.
Bavarian yeast gives classic banana and clove aromatics. Unfiltered, hazy, and naturally carbonated. Perfect with a lemon on a patio afternoon.
Dark roasted barley meets oats for a silky, full-bodied stout with coffee and dark chocolate notes. Dry but never harsh.
Our spring seasonal. Belgian yeast lends spicy, fruity esters against a pale, effervescent body. Light enough for the trail, complex enough for the table.
Kettle-soured with Lactobacillus for bright, clean acidity. No fruit additions — the tart grain flavor stands on its own. Dangerously easy to drink.
Crystal malt gives caramel sweetness, balanced by a clean Cascade hop bitterness. Approachable for guests who say they don't like IPAs.
Aged 14 months in Colorado bourbon barrels. Vanilla, oak, and dark fruit weave through a massive stout body. Released once a year in February — limited bottles available.
A look at how our beers are made.
Fresh Pour
The Kettle
Crowlers to Go
Come in and taste whatever's fresh. We promise you won't leave disappointed.