May 5, 2015
We’re turning 21 and throwing our biggest party ever to celebrate! Join us at the home of our future second location (3395 Brighton Blvd. in Denver – across the street from The Source) for the summer’s best afternoon of live music, food trucks, special release beers and Yeti sightings. Get your tickets before they sell out!
- Unlimited access to the entire lineup of Great Divide beer (including many special releases).
- Live Music
- Food Ticket (for a generous snack from one of Denver’s finest food trucks). Additional food available for purchase.
- Commemorative [and reusable!] stainless steel pint
- Free bike valet
March 22, 2015
Three-time GABF medal-winner Old Ruffian is flowing from taps and on shelves now, and as we are gearing up to release Old Ruff’s highly anticipated Barrel Aged brother, we thought “why stop there? Why not get the whole family together?”
On April 1st, we will release 2012 brewery-cellared Old Ruffian in a one-time only case sale. This is no joke. Starting at 4pm, you can buy a ticket from the Tap Room for your case, then head over to the tank farm to retrieve your glorious prize. We have a very limited supply, may the first 70 people win!
*$60/case, limit 2 cases per person.
OLD RUFFIAN is a hefty, hop-forward Barley Wine. Seemingly mellow at the start with subtle fruit aromas and complex caramel sweetness, it quickly becomes aggressive with its bold hop flavors and huge hop bitterness. Ultimately, the big body, succulent sweetness and massive hop character come together to work wonders on your palate. 10.2% ABV
BARREL AGED OLD RUFFIAN This special release of our acclaimed, hefty barley wine has been aged for over 12 months in whiskey barrels. The process tempers Old Ruffian’s edges for a mellowed version with heady whiskey flavors and subtle oak notes. This rounded wonder clocks in at 85-90 IBUs. 10.2% ABV
February 11, 2015
We are so excited to be a presenting beer sponsor at this year’s WinterWondergrass music & craft beer festival, coming up fast February 20th-22nd in Avon Colorado. We don’t want to be the only ones having all the fun, so we are giving away a 3-day VIP ticket package for two, worth over $600!
VIP Tickets Include:
Access to side stage heated tent and viewing area
Free Colorado Craft brew from beer sponsors 2:30-5:30pm each day
Happy hour bar pricing all night (full bar)
Specialty keg tapping each night before the headliners
One daily meal ticket for nightly food and brew pairing provided by VIN 48
Klean Kanteen festival mug
Full bar located in side stage heated VIP tent
Fun swag from festival & Great Divide
We partnered with our friends over at Drizly (the amazing on-demand alcohol delivery service that recently launched in Boulder, Vail, and Denver) to run this giveaway. Use Drizly to order Great Divide beer straight to your door, and be entered to win the tickets! Use promo code “WONDERGRASS” with your order, and not only will you be entered to win tickets to this amazing bluegrass and beer fest in the mountains, you will also get FREE delivery of your whole order. Order any time now through Sunday 2/15, and a winner will be randomly selected and announced on Monday. Worst case scenario? You get Great Divide beer delivered to your door for the same price you would pay to go to the store. It’s a win-win.
*Contest only available through Drizly in Denver, Boulder, and Vail*
January 22, 2015
Join Our Team
Our brewery is growing, and we need to add to our passionate, hardworking team. We are a small family here at Great Divide, and it’s really important to us to find the right people to join our crew. If you think you or someone you know would be a good fit, check out our current job listings! If it’s on the website, it’s still available.
Fresh Year, Fresh Beer
Got a case of the post-holiday blues? We have the antidote—fresh beer releases! Available January through March, these are the perfect beers to get you smiling through the toughest winter months. Check our BeerFinder to find some near you!
Orabelle is brewed with barley, wheat, oats and rye. This Belgian-Style Tripel is a golden beauty. Its two yeast strains, orange peel and dash of coriander impart surprising complexity and richness to this delicate ale. Don’t let Orabelle’s demure nature fool you; this is one flavorful pour. Watch out, she’s a charmer—one sip and you’ll be in love.
Espresso Oak Aged Yeti A generous infusion of Denver’s own Pablo’s espresso adds yet another layer of complexity to this beer, combining with the vanilla oak character, intense roasty maltiness and bold hop profile to create a whole new breed of mythical creature. It’s official: You can now have Yeti with breakfast.
It was only a few months ago that we had an empty five acre lot, devoid of much more than a promising future as our second home. Like all proud parents, we couldn’t believe how fast our baby was growing up, so we installed a Construction Cam to keep up with the action. Now you can check out the time-lapse footage to watch the new site transform with us. Check it out here!
For all of you Hibernation fans out there, you may want to sit down for this. Well, first sit down, then get ready to run to the liquor store. This week bottles of Barrel Aged Hibernation will start hitting shelves, but they won’t stay there for long. Over 12 months in whiskey barrels has completely transformed our prized winter seasonal, producing a Hibernation that starts with big whiskey notes before mellowing out into luscious chocolate, dark fruit and vanilla. If you can only take one beer into your cave this winter, we strongly suggest this one.
We are excited to be joining Winter Wondergrass again this year as a presenting beer sponsor. Check out their website for the full lineup and ticket info.
Winter Wondergrass Music, Brews and Mountains is the motif for the Winter WonderGrass Festival returning to the Vail Valley February 20-22nd, 2015 for it’s third year. Winter WonderGrass Festival will feature more than 20 bands and 15 Colorado breweries over three days. WinterWonderGrass Festival is the perfect storm of world-class bluegrass and acoustic artists, craft beer and libations and star filled Rocky Mountain nights encapsulating all things Colorado.
Fans can stroll the grounds, fresh off the mountain, still wearing their winter snow gear rotating between the two heated beer tents which are flanking the main stage and overlooking Nottingham Lake. The beer tents will host the Colorado breweries where they will pour their signature brews from 2:30-5:30 pm each day along side the Pickin’ Perch and Jamboree stages.
We donate 100% of the proceeds from samples served in the Tap Room each month to different local charities. This month trying new brews helps to benefit Denver Urban Scholars and Boys Hope Girls Hope.
Denver Urban Scholars: Since 1995, Denver Urban Scholars has been dedicated to helping metro Denver students with the greatest need graduate high school and enter higher education with a meaningful life plan for success.
Boys Hope Girls Hope: By providing children with arms-around care, safe homes and environments, a first-class education, opportunities to learn more about themselves and the world, and academic, financial, and spiritual support through college, Boys Hope Girls Hope empowers children to realize the potential that is within them.
January 5, 2015
The return of Orabelle, Espresso Oak Aged Yeti, and Old Ruffian should make for a pretty great start to the new year. Orabelle and Espresso Oak Aged Yeti are out now, and Old Ruffian will be coming out in February in 4packs!
December 17, 2014
Thanksgiving may be over, but there is still time to enjoy some pumpkin goodness. Check out this delicious pumpkin beer cheese soup recipe made with our Denver Pale Ale, courtesy of our friends at Thrillist. Experts agree that this is a surefire way to fight the cold on those biting winter nights. We recommend pairing it with Hoss.
Photo courtesy of Perry Santanachote/Thrillist
Pumpkin Beer Cheese Soup Recipe (full article here)
Total Time: 1 hour, 30 minutes
Yield: 6 servings
- 2 pumpkins, about 2 pounds each
- Cooking oil spray
- 2 tablespoons olive oil
- 2 large carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 3 shallots, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon minced thyme
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 3 ½ cups chicken broth
- 2 (12-ounce) bottles Great Divide Denver Pale Ale
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- Croutons or pumpkin seeds for garnish (optional)
- 6-pack Great Divide Hoss Rye Lager (optional for pairing)
- Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.
- Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.
- Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.
- In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.
- In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.
- Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.
- Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with cold bottles of Hoss.
November 26, 2014
Here at Great Divide, we are never completely satisfied with our beers. Satisfaction doesn’t lead to greatness, and making great beer is what we are all about. In our constant pursuit of greatness, we are always looking at how we can improve our systems, change a process, alter ingredients, or utilize new equipment to continue to get the best beer possible from our brewery to your hands.
Sometimes the changes we make aren’t always noticeable, but we recently made a change that we want you to notice, and some of you already have. We have recently begun using a centrifuge as an alternative filtration method for our beer, and there are many reasons why we are excited about this, and why you should be too:
First of all, using a centrifuge is going to result in better tasting beer. Relying on g-force to do the work, a centrifuge spins the beer at a high RPM, naturally separating out the heavier hop and yeast particles that remain after fermentation. This process is much gentler on the beer than typical filtration, which uses aids like DE (diatomaceous earth) to help strip out all particulates from the beer. While many beer drinkers are accustomed to equating clarity with quality, that degree of filtration is not actually necessary. Centrifugation allows the smaller hop particles and essential oils to stay in the beer, contributing to improved hop aromas and a fuller mouthfeel.
So now we have improved the flavor profile of our beer, but what about consistency and stability? If you have picked up a six-pack of Titan or DPA recently, you may have noticed a slightly hazier appearance, or even tiny bits of particulate at the bottom of the beer. Both of these are common side effects of centrifugation, and in no way negatively affect the quality or flavor of the beer. In fact, beer is closer to its “natural” form in this state, and a better representation of what the brewery intended it to taste like. Using a centrifuge also dramatically decreases the risk of oxygen pickup that you get from filtration, resulting in improved head-retention and a longer shelf life for your beer.
Another massive draw for us in the decision to switch to centrifugation was the environmental impact. By cutting down our need for DE, we are greatly reducing our waste stream and landfill imprint. We are always willing to make changes to continue improving the quality of our beer, but the added environmental reasoning of this decision made it an easy sell. We think that you have just as much of a right as anyone to know what is going on with your beer, and we don’t want anyone getting scared off by a slightly different appearance to their favorite brew. Education is key, and we’re here to answer your questions. Great Minds Drink Alike, after all.
October 16, 2014
The air is getting crisp, the leaves have started to turn, and it’s time to start planning ridiculous costumes for your children and pets to wear so you can laugh
at with them. Well, at Great Divide we know that with changing seasons come changing palates, and our line of fall seasonal beers is back again to accompany all of the corn maze, haunted house, turkey trotting, pumpkin patching festivities you can wrap your hand-knitted beanie clad head around. Just for some added inspiration, here are some of our favorite times to enjoy each brew:
Fresh Hop: Crisp Autumn afternoons when the air is chilly but the sun is warm enough to claim “it’s patio weather.”
Hibernation Ale: Great for sitting around a campfire, soaking in the last few opportunities to sleep out in the woods with your friends before Winter weather hits.
Oak Aged Yeti: Après-ski, when you kick off your cold boots, put on dry wool socks, and feel the blood circulate back to your limbs as you curl up on the couch and watch the snow fall from the window.
Want to share your favorite ways to enjoy each brew? Tag photos to @greatdividebrew on Instagram, Twitter, & Facebook. Cheers!
Oak Aged Yeti is Yeti Imperial Stout’s sophisticated sibling. They may be from the same clan, but they have entirely different personalities. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti? At 9.5% ABV, it boasts a perfect Ratebeer.com score of 100 and was named one of BeerAdvocate’s 2010 “Top 100 Beers On Planet Earth.”
Fresh Hop is a labor of love meant to be enjoyed today. Brewed every fall since 2003 with wet, whole cone hops from the Pacific Northwest, it was one of the first bottled fresh hop beers available in the U.S.. Great Divide tells drinkers, “Don’t age it. Keep it cold. Drink it now. Savoring this delightful pale ale during harvest season ensures that its unparalleled grassy, citrus hop brilliance will remain uncompromised.” At 6.1% ABV with 55 IBUs, Fresh Hop has garnered a score of 98 on Ratebeer.com.
Hibernation Ale is Colorado’s original strong ale and Great Divide’s celebrated winter tradition since 1995. At 8.7% ABV, this robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. Hibernation is a three-time Great American Beer Festival medal winner and boasts a Ratebeer.com score of 98.
June 26, 2014
Friends, it’s that time of year again. Even though we enjoy 300 days of sunshine here in the Centennial State, we know that you can’t beat summer grilling. Of course, nothing goes better with grilled grub than beer, especially our bold, balanced brews. Here’s a grilling guide to make your next al fresco evening a smash! Remember, great grilling starts with Great Divide.
Starters and Sides
Veggie Skewers & Titan IPA
Zucchini, bell peppers and onions make for crisp, healthy kabobs sure to please both veg heads and carnivores alike. Marinated in extra virgin olive oil, sea salt and cracked black pepper, these straightforward skewers pair perfectly with the citrus hop character of our flagship Titan IPA. Start your party off with a stalwart brew and an easy crowd-pleaser.
Grilled Sweet Corn On The Cob & Showdown Rye IPA
This state fair staple is all grown up when slathered with butter and Aleppo pepper. The smooth, cumin-like heat of pepper and the sweet, seasonal smack of the corn are a match made in heaven. Our new rye IPA, Showdown, is a hardy, burly beer that re-imagines what an India Pale Ale can be. Only available from July-September, it was born for the grill.
Barbeque Chicken & Hoss Rye Lager
Whether you’re an old-fashioned Texas BBQ fan, a Carolina vinegar devotee or a Kansas City barbeque disciple, charbroiled chicken is an all-American fave. Subtly smoky, juicy chicken and Hoss Rye Lager couldn’t be better together. Hoss’ earthy, spicy notes and its brilliant red-orange sunset hue destine it for long, easy summer nights.
Grill-Seared Ahi Loin & Colette Farmhouse Ale
When temperatures soar, something a bit more delicate suits the soiree. Fresh, healthy ahi loins can be a welcome alternative to heavier dishes. Plus, the simplicity of the dish allows Colette’s complex vibrancy to sparkle. Fruity and slightly tart, this saucy minx pairs beautifully with fish and delivers an unparalleled crispness.
Bison Burger & Nomad Pilsner
What could be more Colorado than a bison burger and a locally-made lager? This new spin on the classic burger-and-beer trope proves a burger doesn’t have to be boring and a lighter lager doesn’t have to be lifeless. Top your burger with sauteed sweet onions and a smooth cheddar to meet old-school with new. We have one rule for our cookouts–no swill allowed.
Grilled Leg Of Lamb & Claymore Scotch Ale
For an international pairing that’s other-worldly, try a Middle Eastern-inspired yogurt/lemon zest/rosemary marinade on a sultry leg of lamb and pair it with our tribute to the “wee heavy” beers of Scotland. Claymore’s deep-ruby allure and subtle caramel notes evoke the languid tail end of a hot summer night. No dark beer in summer? Think again.
For Your Sweetie Pie
Outdoor S’Mores & Oatmeal Yeti Imperial Stout
Translate this camping favorite into a backyard bonanza with just a cast iron skillet. Fill the bottom of the skillet with semi-sweet chocolate chips (and a few peanut butter chips for added richness) and top with large, fluffy marshmallows. Heat it up on the grill until it becomes a melty delight. Dig in with graham crackers and toast the evening with our newest roasty, full-bodied member of the Yeti Clan. Sweet and easy? Turns out, you can have it all.
June 12, 2014
Great Divide Founder/President Brian Dunn at the site of our future second home on Brighton Boulevard in Denver, Colorado. Photo courtesy of Eater Denver/Adam Larkey.
As we celebrate our milestone 20th Anniversary this year, we are proud to officially announce our future second location at 3403 Brighton Boulevard in Denver, Colorado. This summer, we are set to break ground on what will become a comprehensive second facility that will afford us both expanded production capacity and a chance for our customers to enjoy even more Great Divide beer. With proud roots and a storied history in Denver’s Ballpark Neighborhood, our current facility will stay right where it’s always been, continuing to produce and serve the beers for which we are famous.
Our expansion plans will be spread out over two phases, with Phase 1 projected for completion in the Spring of 2015. This facility will be home to much-needed warehouse space, a keg line and, for the first time in Great Divide history, a canning line. As an additional component of Phase 1, we’re excited to introduce the Great Divide Barrel Bar – a cozy, 40-50 seat Tap Room on the corner of 35th Street and Brighton Boulevard, which will give Great Divide fans unparalleled access to some of our rarest beers, including many of our previously hard to find barrel-aged vintages.
Phase 2 is set to open 2-3 years after Phase 1, and will include full-scale brewing operations, including brew house and fermentation tanks, in addition to a more expansive Tap Room, beer garden, and public brewery tours. Phase 2 will open with a production capacity of around 80,000 barrels per year, allowing us to better meet the demand for our beers in Colorado and out-of-state.
Once the entire project is complete, our little brewery on Arapahoe Street will transition to more of a small-batch production facility with increased room for us to brew our specialty beers currently found in 22oz. and 750mL packaging.
All this wouldn’t be possible without our hardworking, creative and passionate employees. We’re looking forward to brewing in our new location and being able to share our story and our passion with many more beer drinkers.
Cheers to the next 20 years!
Brian & the whole Great Divide Brewing Co. team.