20 Lakeview Dr #112, Nederland, CO 80466
On Tap
Our Flagship Beers
Very Nice Kveik
Crisp, clean and refreshing! The Very Nice Kveik is just as it is advertised. It’s Very Nice! Traditional honey tones imparted by the yeast with just a touch of sweetness leftover from the malt for complexity. Think a Norwegian take on the traditional American Lager. Perfect for the end of the work day ritual with friends and washes down a slice of pizza like no other!
ABV: 5.6%
IBU: 10
Gluten Reduced
Very Nice Pale Ale
Brewed to be simply Very Nice. An easy and balanced ale strong with aromas of lemon and lime, melon, peach, and tangerine. Secondary notes include coconut, lemongrass, and candied fruit. Some folks even notice hints of pineapple. Mostly featuring the Cashmere hop, but joined with Citra hop for more complexity. Brewed with a very nice light body, perfect for summertime sipping.
ABV: 5.5%
IBU: 33
Gluten Reduced
Royal We IPA
Huge hop forward character delivered with a double dry hop of Enigma, Citra, and Mosaic. This provides a beautiful grapefruit and orange essence characteristic of the American IPA. The body is kept light with only a small amount of crystal malt to allow the hop bouquet and flavor to shine through. Early additions of Centennial hops balance out the hop forward with an appropriate bitter background.
ABV: 7.2%
IBU: 70
Gluten reduced
Logical Fallacy
This beer challenges the Logical Fallacy that says if a beer is a stout, it shouldn’t be bittered. We brew it with generous hop additions of Hallertauer and Centennial. This hop bill is challenged with the smokiness of black patent malt, coffee tones of chocolate malt, and a decadent mixture of caramel malts. This is a unique stout that will make you look deep into this beer, and lose yourself in its complicated malty taste and intense oil like blackness. Add an espresso tweek for $1.
ABV: 5.6%
IBU: 63
Gluten reduced
On Tap
Premium / Limited Beers
Brewer's Prom Porter Weiss
Another year of collaborating at brewer’s prom (Collaboration Fest) with our good friend Aaron Stueck from BJ’s Brewhouse. Aaron is the R&D brewer for BJ’s and so we tried a style that neither of us had any memory of ever tasting before. Brewed with a traditional German brewing method utilizing a decoction mash for extra body, resulting in a dark and slightly roasty German Weisse Bier. Smooth and quaffable.
ABV: 5.0%
IBU: 12
Cherry Sizzlah
Cherry Sizzlah immediately hits you with the aroma of locally roasted poblano playing with dark chocolate and toasty coffee imparted by traditional stout malts. When tasting, the chili is subdued and ultimately complimented by tart Montmorency cherry from Door County, Wisconsin, imparting a slightly sour note. All this combined with the robust stout mouth feel makes this a roasty/toasty decadent reward after Colorado winter adventures. The name is an homage to the “Jerry Sizzler” characters created by “The Kids in the Hall” comedy troupe. The name seemed appropriate as it just sounds cool and the uniqueness of this beer is a shout out to the uniqueness of their hilarious and thought-challenging comedy.
ABV: 5.2%
IBU: 26
Gluten reduced
Monk's Phunk
Strong ale named after a strong woman! Our brewer’s dear mother! This recipe is crafted as a tribute to the tradition the Monk’s started in Belgium over a thousand years ago. It includes lots of Munich, various crystal malt, and a shot of chocolate malt, giving it a deep burgundy color and a heavenly rich caramel taste that literally would bring people to cathedrals in Europe. It has enlightening fruity esters from the Belgian yeast as well as divine sweetness from a gallon (12 lbs) of wild Colorado honey per barrel.
ABV: 9%
IBU: 23
Gluten reduced
Nedicated (Double Dry-Hopped IPA)
A beer brewed in the spirit of Nederdays and still being Nedicated after all these years. A crisp and refreshing IPA in time for spring in the mountains. A trtaditional time of renewal and brightness. This beer is filled with major terpenoids resulting in sweet, dank cannabis notes and tropical fruit notes such as mango, passion fruit, melon, strawberry, grapefruit. A perfect beer to sip on, look upon our little majestic mountain town, and reaffirm gratitude for living where we do. After all, gratitude makes everything enought!
ABV: 7.25%
IBU: 60
Gluten reduced
Dirk vs Shillelagh
A Scotch Irish hybrid. Brewed with a rich cornucopia of malts, including dark crystal, toasty black velvety chocolate, and even a smattering of smoky heated malt. In the Nederland tradition, we refuse to pigeon hold this ale in a specific category. Is it an Irish red? Is it a Scotch ale? You decide! Whether you want to sit around with friends reminiscing about feats of strength or take home a growler to drink whilst throwing heavy object at each other to see who flinches, this is your ale.
ABV: 6.0%
IBU: 30
Gluten reduced
Sin-Ger
A refreshing blend of our Very Nice Kveik (Lager) and ginger beer
ABV: 3.0%
IBU: ?
Gluten reduced
Available in 22oz Bombers
What is Kveik Yeast?
As is often the case, what’s old is new again and for many brewers kveik is proving to be no different. To put it simply, kveik (think “kuh-vake”, as a native speaker would pronounce it––not “kwike”) is a traditional Norwegian word for a type of ancient, domesticated yeast. After many generations of home-brewers cultivating it and passing it down, this hardy yeast has begun making a name for itself on a much larger scale.
Where most of today’s brewers utilize modern methods in order to carefully isolate yeast strains for specific flavor profiles, historically, those brewing with kveik relied upon a decidedly different fermentation process. Cultures between different towns could vary widely, and as a result, traditional kveik would likely contain a blend of strains sourced from many different brewers. While some commercial brewers using kveik have changed to keep up with demand, many have continued to use those same tried and true techniques.
Most notably, kveik has proven to be an extremely resilient yeast...kveik ferments not only at extremely high temperatures (up to about 110ºF), but also at significantly higher alcohol concentrations. Where other yeasts would produce odd flavors or die, it’s under these conditions that kveik’s magic happens. Kveik also produces a variety of flavors depending on the temperature at which it’s fermented.
Because of its high heat tolerance, the chemical reactions occurring during fermentation do so very quickly, making kveik quite the time-efficient yeast for brewing. For instance, Lars Garshol reports of one extreme example in which dried and dormant kveik had begun visibly fermenting within 30 minutes. Also, kveik can be easily dried and reused, allowing cultures to be preserved even after the batch is complete.
GLUTEN REDUCED DEFINED
Most of our beers are “gluten reduced”. What does this mean? We use a product called ClarityFerm, it is an enzyme. Theoretically it reduces the levels of gluten down to less than 5PPM which is well below the international standard of 20PPM. However, having each batch tested is far too costly so we do not claim gluten free, only crafted for gluten reduction.
The enzyme is extracted from Aspergillus Nigerus. Commonly know as bread mold. Bread mold is very good at cleaving up gluten and uses the enzyme to do it. The enzyme is very similar to Amylase, the enzyme that all brewing depends on. Amylase breaks down starch and turns it into Glucose (sugar). The enzyme from the ClarityFerm is just specific to gluten.