Our Flagship Beers
Calmer Than You Are
Crisp, clean and refreshing! The Very Nice Lager’s Hoppy sibling! Same traditional honey tones imparted by the yeast with just a touch of sweetness leftover from the malt for complexity. We generously dry hop Calmer with loads of Strata hop imparting tropical fruit flavors, heady aromas of citrus and sweet cannabis. At 5.2% ABV, an easy drinker and perfect for the end of the workday ritual with friends.
Very Nice Lager
Crisp, clean and refreshing! The Very Nice Lager 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. A perfect example of the small batch craft approach to the tradition of the American Lager. Perfect for the end of the work day ritual with friends and washes down a slice of pizza like no other!
Very Nice Pale Ale
Easy drinking ale. Not intensely hop forward, but dry hopped enough with Cashmere, Citra and Centennial hops to make it interesting. The boil includes a “Very Nice” bittering with Centennial hops and then balanced with late addition of Mosaic hop. Well balanced, designed to be no more, or no less, than “Very Nice”.
Royal We IPA
Huge hop forward character delivered with a double dry hop of Amarillo, 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 Cascade and Galena hops balance out the hop forward with an appropriate bitter background.
Fuggly & Brown
Mono-hopped and named after the earthy and mildly citrus hop, Fuggles. A malty beer with low hop aroma and bitterness, brewed in the tradition of an English brown. Some slight fruity esters. Traditionally, brown sugar would be used, but we stuck with our locally sourced honey instead, lightening up the body and contributing some slightly floral notes.
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 Summit and Northern Brewer. 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
Premium / Limited Beers
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.
GIMBY (Get In My Belly, Yo!)
A malt-focused traditional Scottish beer with a medium toasty malt back bone that produces caramel and toffee overtones. Bittered with Fuggles hops to support the malt bill and prevent it from being overly sweet. A fine and hearty brew to get you through the chilly Rocky Mountain highland's spring. Created for Collaboration Fest with our good friends over at BJ's Brewhouse in Boulder.
Mr. Plow (Double IPA)
Mr. Plow is back! A salute to the folks who keep our roads safe and drivable. A Nederland double IPA heavily dry hopped with pounds of Strata, Mosaic and Idaho 7 hops. This double has a balanced, bitter backbone so you know you are actually drinking an IPA. Come try some before we get a cease and desist from a certain cartoon franchise.
Porter de los Muertos
A poblano chili and orange porter, aged on cacao nibs. The poblano is for chili flavor, not heat. We added a copious amount of Spanish orange peel to the whirlpool so that the orange essence compliments the chili, not add sweetness. This beer is aged on generous amounts of cacao nibs which adds a depth similar to a mole sauce or a high percentage cocoa dark chocolate.
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-vike”, 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.