--- Go to the History and Making Of Beer Click HERE. ---



We carry a large selection of micros from an assortment of breweries from around the world.  Bristol, New Belgium, Guinness, Hornsby, Left Hand......AND LOTS MORE!!!!!

We have a large selection from Colorado breweries.
One very nice brew is from our local 
Alamosa San Luis Valley Brewing Company.

You can Make Your Own 6 Pack... more than one kind a day.  Want a 6pack of the same kind just ask we can get one for you. 
If you would like us to carry a particular brand, please let us know.

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Lager
The major American and Canadian brews (Budweiser, Miller Genuine Draft and Coors, among others) are lagers. The process of making lager usually takes longer, and the result is often a more clearer and a cleaner brew. By the early 1800’s and late 1700’s there were experiments with the bottom-fermenting yeast from Germany. Once the yeast strains had been studied and replicated, this form of beer rose quickly in popularity.


Ale on Top
Popular ales include Bass Pale Ale, Guinness Extra Stout, Sam Adams Boston Ale and Samuel Smith’s Nut Brown Ale. You will notice that with the exception of Sam Adams, these ales originate in England or Ireland. This isn’t an accident.  Ale is a beer fermented with top-fermenting yeast. It is fermented at room temperature. Porters, stouts, and wheat beers are generally ales.  The warmer temperatures in those island nations lent itself to top-fermenting yeast.


Microbrews
The irony, of course, is that ( STEAM BREWING) (using lager yeast at ale temperatures) is the main true American form of brewing.  Anchor Brewing Company in 1965 was bought by Fritz Maytag, and ever since that brewery has produced beer with a different taste and mouth-feel than other major American brewers. 

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The History 
Beer is almost as old as human civilization itself.   The earliest known can be found on clay tables from Mesopotamia (the region between the Euphrates and Tigris Rivers, in modern Iraq and Syria). That are dated to sometime around 5,000 B.C., and from that region brewing quickly spread to Africa, Asia and Europe.   There are known early Egyptian beer recipes, and sake is simply an Asian form of beer.  Almost all beers are flavored by bitter hops.  Hops not only provide a cleaner bitter taste, but also act as a preservative.

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-------How is Beer made------
-------This info is from Republic National. Thank You--------
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Grains (like barley malt), are stored in large steel cylinders.   Water is beer’s major ingredient, and is scrutinized by brew masters to ensure its purity.
While most water is sourced from the same supply as residential drinking water, it typically undergoes additional filtering. The cereal cooker is used at the beginning of the process. 

It is here that malt is mixed with warm water and brought to a boil before being transferred to the mash mixer. This vat mixes the malt, which is subsequently heated to create a sweet solution called wort, and later ferments into beer. 
By adjusting the mash mixer’s temperature, brew masters produce fuller or lighter tasting beer.  Higher temperatures produce a fuller tasting product.  After being mashed, this sweet liquid travels to the lauter tun, or brew kettle.
After adding fragrant hops, the brew kettle is carefully monitored as it boils for approximately two hours.  Boiling concentrates the wort, sterilizes it, and captures the necessary essence from the hops.  The wort is transferred to the hot wort tank.
A whirlpool motion allows spent hops and other solids (mainly protein) to settle to the tank’s bottom.  The clear wort is then drawn off and sent to the wort cooler.

Without yeast, there would be no beer.  Once cooled, living active yeast is added to the wort as it travels to the fermenatation tanks.  Fermentation is the microbiological process converting sugars into alcohol and carbon dioxide.

Fermentation is complete in about a week and the yeast is either removed from the top of the brewing tank (for ale) or from the bottom (for lager).  Having completed this long and carefully supervised journey the liquid can now be called beer.

Following fermentation the beer is placed in tanks and aged in a cold cellar.   Aging temperatures are unique to each brew. 

Once aging is complete, and the beer’s flavor has matured, the liquid is filtered to produce a brilliant clarity and the carbonation is adjusted to a uniform level. The beer is now ready for racking (draught beer in kegs) or packaging in bottle or cans.  The brewing process is now complete.   Beer is immediately transported to outlets around the world.

Link to Our
Favorite Breweries
Beer Drinkers Guide
to Colorado

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