Most of our beers are brewed with select malt varieties, clear rocky mountain water, fresh hops, and our house ale yeast strain. It may come as a surprise to you, dear reader, to know that we recently brewed an Indian Curry Hefeweizen. Myself, alongside my co-workers Linsey Cornish and Jake O’Mara joined forces with local homebrew master, Remi Bonnart to brew Remi’s homegrown, homebrewed recipe on our pilot system. Consisting of an approximate 50/50 mix of wheat and pale malt, with just a dash of Munich, the grain bill supports a hefty addition of spices typically found paired with pad thai and fried rice which include, but of course are not limited to, coconut, cayenne pepper, ginger, and kaffir lime leaves. Let’s not forget the bucket of locally sourced wildflower honey from our friends up at Copoco’s, thrown in for good measure before fermentation with a unique Bavarian Hefeweizen strain. Curry Hefeweizen is now on draft in our Tap Room. This curiously delicious creation is our pro-am entry at this year’s GABF. Wish us luck!