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Science Balanced With Creativity 

GRIST BREWING COMPANY TO OPEN SECOND BREWHOUSE AND TAPROOM!

The new brewhouse and taproom (to be christened "Grist Laboratory") will be adjacent to the Rio Grande Mexican Restaurant in the City of Lone Tree Entertainment District, located near the Park Meadows Mall. Build-out is scheduled to begin soon after year end with a scheduled opening in Q2 2017. Jonathan Fuentes, Taproom Manager, is “very excited to bring the Grist brand and team to a second taproom, to share laughs and great experiences with new friends...and many old ones.”

According to Grist’s principal investor, Chuck Norman, "The Lone Tree brewery and taproom is an idea we have studied for well over a year. A second, smaller brewhouse will complement our 20 bbl system in Highlands Ranch, allowing us to offer more frequent small batches of specialty and experimental brews.” Grist will be installing a 3.5 bbl brewhouse with fermenters and brite tanks to produce these experimental brews that will be served at both locations. “More importantly, we love sharing the craft beer experience with our customers. Our business model has always been tap room oriented. We don't aspire to be distribution moguls.”

The experimental beers will be produced in small volumes and will likely sell out quickly in response to our customers’ demand for limited edition releases. Steve Nolan, soon to be Lead R&D Brewer, says, “This awesome laboratory is going to give us the ability to experiment with new brew ideas that we may have wanted to try in the past but didn’t have capacity to brew. It's gonna be a blast seeing just what we can come up with individually and collectively. I can't make up my mind with what to brew first!” By expanding with an additional taproom 10 miles east of the current Grist production facility, “Gristers” can easily go to one taproom or the other for fresh, local beer. The original Grist production facility will continue to produce and package the Grist Science beers and Grist Creativity beers that everyone has grown to love and demand. The Grist production facility will be expanded slightly with the addition of one 20 bbl brite beer tank. “The extra tank space allows us to properly age and clarify our beers to produce the best products for everyone to enjoy,” added Head Brewer Tyler Swaim.

“We love the community that has supported us in Highlands Ranch and allowed us to thrive and we hope to add to that community with this second taproom in Lone Tree. Besides, you all know we are science geeks, now we have a true beer laboratory, what more could a geek ask for,” adds Rob Kevwitch, Grist’s General Manager.

The guys picking out pilot brewing equipment and enjoying their new neighbor's fine margaritas
Left to right - Rob Kevwitch, Mike Varley, Chuck Norman, Tyler Swaim, Steve Nolan

WE'LL BEGIN ACCEPTING ENTRIES FOR THE
3RD ANNUAL HOMEBREW COMPETITION
ON OCTOBER 1ST.  
DEADLINE FOR ENTRY IS OCTOBER 22ND.

Our vision of craft beer can be summed up in a few words:  Science Balanced With Creativity.  Now we know some of you folks out there will say that our beers are not as creative as some of our craft beer brethren.  The funny thing about making beer is that it is much harder to create a great craft beer within a style than it is to simply add adjuncts and flavors to beers and create the illusion of quality by overwhelming the palate.  That being said, we will always have 5 core beers that are held to strict stylistic and scientific guidelines.  We analyze these beers in our lab to make sure we are within the guidelines and that each batch is consistent.  For the more daring folks out there, we always have 4-7 beers that are a bit outside the box.  From Imperial IPAs made with hops only from Colorado to Juniper Berry Belgian Singles to Colorado Wildflower Honey Blonde Ales.  We will always push the limits of what we can brew for you balancing science and creativity.  Our passion is not just held to liquid in a glass, but also to the community around us that makes our so-called “work” possible.  We strive to participate in community events, sponsor local charitable festivals and invest in our economy by purchasing our state of the art, new American made 20 barrel brewhouse.  We want to always be a strong presence in the community that supports our efforts.  So, stop by - visit the taproom, soak up some Colorado sun on our patio with your family and friends for an afternoon or evening after a day well lived in our fine craft beer state of mind!

That brewhouse above makes some damn good beer.  But what happens when we aren't 100% satisfied with the final product?  Watch the video.  It brings a tear to our eyes every time we watch it.  

Better to dump than serve crap though.  

What's Happening

Taste of the Ukraine

9/25/2016 2:00 PM - 9:00 PM Details


Painting and Pints

9/25/2016 4:00 PM - 7:00 PM Details


Burger Chief

9/26/2016 4:00 PM - 9:00 PM Details


Cheffins Cheese steaks

9/27/2016 4:00 PM - 9:00 PM Details


Rory's Rolling Diner

9/28/2016 4:00 PM - 9:00 PM Details



Some of our Beers Some of our Beers

rob's rant
I
f you care what he's thinking, which is usually something inappropriate

I’m a little shocked by the self-proclaimed beer geek community out there right now and their overall general acceptance of sub-par, unfinished beer. Mainly, I’m referring to the recent development of “New England IPAs.” I thought the beer geek community was supposed to hold us brewers to a high standard and not let us get away with blatant mistakes and laziness. Perhaps I was wrong. So, here’s my question: what is a “New England IPA?” I’ve seen definitions of this style (tongue in cheek there since this is definitely not a style) as simply a cloudy American IPA or a “juicy” IPA. Is that what we’ve come to as a craft beer community? That marketing terms and Jedi mind tricks trump the hard task of actually making a beer true to style? Just because a brewer can’t seem to properly age their beer or clarify their beer doesn’t mean it should be a new style that everyone raves about. And the argument, “the cloudiness comes from massive, late hop additions” is complete BS that I would hope a beer geek could see right through. I’m fairly certain folks in America, especially on the west coast, have been making extremely tasty IPAs with massive hop additions for years and never had to birth a new style because they couldn’t clarify their beer. We can’t all be so hungry for the next latest, greatest, newest beer out there that we are willing to ignore the difficulties of making a good, finished product and just accept the next thing out of the tank. No different than adrenaline junkies looking for their next rush that was better than the last, if we all continue to drink and rave about everything and not hold ourselves to higher standards, we will fail as a community and start breeding mediocrity and ultimately die off. The big brewers would love nothing more than to watch us fail miserably by producing crappy beer and watch the number of craft breweries recede as it did in the early 2000s, mainly from the production of crappy beer. As a community of beer geeks and craft brewers, we need to hold each other to higher standards. I know folks have told me personally some of our beer was not right, and we remedied the issues and are a better brewery because of that feedback. I know we have dumped several batches of beer that were not up to our quality standards, whether that be flavor, aroma or even clarity. If we all just accept the marketing ploys and renaming of beer styles because we as craft brewers can’t make good, clean beer, we will fail as the craft brewing community. So, call a spade a spade, call an infected beer infected, not funky, and call a cloudy IPA just that, a cloudy IPA, not a New England IPA. Oh, and as for the term “juicy,” please reserve that adjective only for describing succulent fruit and bodily exhaust, not beers.

As always, feel free to send us a message or comment on Facebook. We like the different opinions out there.