Holidays with The Big Show

November 21, 2013

HOLIDAYS WITH THE BIG SHOW: Big Meals Deserve Big Beers.


Don’t deny it; the biggest meals of the year deserve the biggest of beers. With its mix of big brewhouse favorites in one über-convenient package, The Big Show has you covered. Here are some of our beer and food pairing suggestions for (classic Thanksgiving dishes & beyond) to take your dinner to the next level of beer pairing bliss!



  • Wild Mushroom Risotto
  • Herb-Roasted Chicken or Turkey
  • Asparagus & Parmesan Salad
  • Homemade Cranberry Sauce


  • Garlicky Braised Greens
  • Cassoulet
  • Apple Tart
  • Sweet Potato Casserole with Marshmallows


  • Grilled Beef Tenderloin
  • Rich Mushroom Gravy
  • Sausage Stuffing with Sage
  • Balsamic Roasted Carrots & Parsnips


  • Rosemary Potatoes Au Gratin
  • Caramelized Leek & Blue Cheese Mashed Potatoes
  • Pumpkin Cheesecake
  • Pecan Pie

Remember that the selection of beers inside The Big Show rotates frequently, so you might find another fun prize. Check out our individual beer pages for more food pairing ideas!

GABF Week Hours & Tours

October 7, 2013

GABF Week 2013: Tap Room Hours & Tours







Monday, October 7th

  • Open 12pm-8pm
  • Tours at 3pm & 4pm

Tuesday, October 8th

  • Open 12pm-8pm
  • Tours at 3pm & 4pm

Wednesday, October 9th

  • Open 12pm-10pm
  • Tours at 3pm & 4pm

Thursday, October 9

  • Open 10am-10pm
  • 10am Special Tapping: Barrel Aged Grand Cru
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Friday, October 11th:

  • Open 10am-10pm
  • 10am Special Tapping: Barrel Aged Cuvée
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Saturday, October 12th: 

  • Open 10am-10pm
  • 10am Tapping: Rhine & Heart American Sour
  • Tours at Noon, 1pm, 2pm, 3pm & 4pm

Sunday, October 12th: 

  • Open 12pm-8pm
  • Tours every 30-45 minutes between 2:30-5pm




August 22, 2013


We’re thrilled to announce our newest limited release beer, Peach Grand Cru! Brewed with fruit picked at the peak of ripeness, this strong Belgian-style ale marries two of our home state’s well known offerings: great beer and fresh Palisade peaches.

The small, Western Slope town of Palisade is a household name throughout Colorado for its highly-anticipated seasonal peach crop. To brew Peach Grand Cru, our brewers sourced organic peaches from Palisade’s Rancho Durazno, a farm owned by longtime family friends of our Founder and President Brian Dunn.

First brewed as a single 7-barrel pilot batch in 2012, Peach Grand Cru is a true small batch success story. With its powerful fresh peach aroma and complementary Belgian yeast character, visitors to the  Tap Room reveled in the beer’s ability to extend peach season beyond summer’s end. Overwhelming demand for the beer inspired the brewery to immediately start planning for a larger batch for 2013’s harvest season. A larger batch, however, was no easy feat, as over 1600 pounds of peaches are used to brew one 50-barrel batch!

Packaged in large format bottles with a hearty 12% alcohol by volume, Peach Grand Cru is meant to be shared with friends and paired with great foods. Among the many food pairing possibilities, we recommend stuffed mushrooms, smoked chicken quarters, roasted baby artichokes, buttermilk blue cheese, and, of course, grilled peaches with vanilla ice cream.

In addition to the 750ml bottles, limited draft will also be available in select markets where we distributes. With a scheduled early October release, our goal is to have Peach Grand Cru be consumed fresh, but savored well beyond the orchard.



















Titan Dills – Our New Pickle Collaboration

July 5, 2013

Introducing Titan Dills: a brand new beer-inspired pickle from our friends at The Real Dill. Developed alongside our head brewer Taylor Rees, the Titan Dill brine is “brewed” using the same malt and hops from our Titan IPA recipe — resulting in the perfectly citrusy, malty and spicy spear

Join us in the Tap Room on Tuesday, July 30th for the Titan Dills Launch Party. The guys from The Real Dill will be on hand with free pickle samples, and we’ll have jars on hand to purchase and take home.

Check back here in the coming weeks for more information on where you can pick up a jar of this genius culinary collaboration.

The Art of Beer

April 1, 2013

Our friend Amanda Wilshire of Awd aRT sculpted this stunning Hoss-inspired masterpiece from Great Divide bottle caps. Think it would be a good addition to your bar at home? Well, you’re in luck -”Hoss, Big Hoss” is up for auction online until Friday, April 5th! Auction proceeds benefit the Fallen Heroes Fund!

Place your bid here: Good luck!



January 28, 2013

Recipe time! Since more chicken wings are consumed on Super Bowl Sunday than any other day of the year, we thought it would be nice to give you a unique, beer-infused recipe for a spicy new twist on the standard, tired chicken wing. So pick up that sixer of Hoss Rye Lager and get to cookin’…


  • This recipe calls for baking the wings, but they are also great on the grill!


  • Two pounds of chicken wings, tips removed
  • 1 Tbsp vegetable oil (for cooking)


  • 1 – 12 oz. bottle beer (Hoss Rye Lager or Denver Pale Ale works best here)
  • 1 Tbsp brown sugar
  • 1 Tbsp kosher salt


  • 4 cloves finely minced garlic
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  • Place wings in a large baking dish or shallow bowl.  Combine all brine ingredients then pour over chicken wings. Add a little water to submerge, if needed.  Cover and refrigerate in the brine for 4 hours (or up to 8 hours).  Remove wings from brine and pat dry with paper towels. Discard the brine.
  • Preheat oven to 425° F.
  • On baking sheet, spread chicken wings out on sheet and lightly coat wings with vegetable oil then rub with spice mixture. Bake in oven for about 15 minutes, then flip chicken wings over and bake for about another 15 – 20 minutes, or until fully cooked and crispy brown.  Serve warm.

The 12 Days of Tap Room Christmas

December 12, 2012

Join us for a little holiday cheer in the Tap Room – twelve fun days ahead of  special happenings to help spark that holiday spirit!

  • THURSDAY 12/13 – Misfits Merch Night
  • Odds-and-ends from the merchandise room (a lot of girls’ stuff!) sold at 50% off retail. The bargain bin has never been so banging.
  • FRIDAY 12/14 – Meet The Artist: Amanda Wilshire of Awd aRT
  • Join us in the Tap Room for a meet-and-greet with Awd aRT’s Amanda Wilshire, the talent behind the world’s coolest bottle cap art (some of which is on display in the Tap Room through January). We love supporting local art, especially if it’s so utterly beer-inspired.
  • SATURDAY 12/15 – Santa Hat Day
  • Free sample of Hibernation Ale for dressing like Santa. Actual Santa hats encouraged, but we’ll count any hat with a pom-pom fuzz-ball thingy!
  • SUNDAY 12/16 – Spin to Win!
  • Spin the dreidel for one of four awesome prizes: a high five, a Yeti sticker, a free sample, or the lucky chance to spin again!
  • MONDAY 12/17 – Winter Saison Tapping
  • Join us today for the unveiling of our newest pilot brew – Spiced Winter Saison. This unfiltered winter warmer is brewed using premium Vienna, rye, and wheat malts and is fermented with a special blend of four saison yeasts. Artistically spiced with clove, allspice, orange peel, and other festive spices, this winter warmer will thaw even the most frozen curmudgeons’ hearts. And it tastes great, too!
  • TUESDAY 12/18 - Love It or Hate It Xmas Music (Tap Room Closing Early at 6pm!)
  • Love It or Hate It, we’ll be playing the delightful sounds of holiday music all afternoon in the Tap Room to get us in the mood for our own employee holiday party this evening. Unfortunately, that means we’re closing shop early tonight at 6pm (Yetis gotta party, too!). Tours will still run at 3pm and 4pm today and we’ll see you tomorrow for our regular Tap Room hours.
  • WEDNESDAY 12/19 – Yeti Santa Photo Op
  • Get your picture taken with our very own furry Yeti Santa. One hour only, starting at 7pm. Here’s your chance to ask him for that Yeti hoody you’ve always wanted!
  • THURSDAY 12/20 - Holiday Hop Disciples
  • Attention Hop Disciples! Join us in the Tap Room at 6pm for a special Holiday meet-up! Featuring a special beer and dessert pairing you don’t want to miss!
  • FRIDAY 12/21 – Late Night Tour
  • Our gift to all those that can’t break free from the 9 to 5. Swing by the Tap Room for a special 8pm tour tonight – complete with a special mystery tasting at the end!
  • SATURDAY 12/22 – Boys in Boy Shorts
  • We debated calling this night “Love It or Hate It” as well, but regardless, come see your favorite boy bartenders slingin’ suds in Great Divide girly boy shorts. And the boy shorts are 20% off all night, a perfect last minute gift for that special lady friend.
  • SUNDAY 12/23 – Peach Grand Cru Tapping
  • Super exclusive tapping! A small-batch, Belgian-style strong ale, barrel aged for months with 200 pounds of fresh Colorado Palisade peaches. Peachy in a really good way, this beer is deceptively easy to drink for its massive 12.3% ABV. An exceptional holiday treat for our Tap Room guests only!
  • MONDAY 12/24 - Hidden Santa
  • Find a Santa sticker under your glass today and you get a free beer, my friend!

And on Tuesday, 12/25, the Tap Room will be closed for Christmas. Happy holidays!


Who says a Yeti can’t Yoga?

December 7, 2012

Colorado’s thriving craft beer scene owes some serious thanks to the active lifestyles we live. After a long afternoon outdoors or in the gym, nothing tastes better than a full-flavored, hand-crafted local brew, especially after a mind-clearing hour in the yoga studio. Join us Tuesday, December 11th as we join forces with our neighbors Qi Functional Training Center for a night of stretching and suds –

Detox/Retox : Yoga & Beer Collaboration
Tuesday, December 11th – 4:30pm at Qi Yoga – followed by a trip to the Great Divide Tap Room.

  • DETOX: An hour-long detox Vinyasa flow yoga class, led by the inspiring Alicia Cavallaro. This session will concentrate on cleansing twists to detoxify the system.
  • RETOX: Expand your mind (and belly) even further with some good ol’ beer-drinkin’ and socializin’ in the Great Divide Tap Room. You’ve really earned those brews. We’ll even throw in a fun Great Divide surprise or two for those that join the yoga party beforehand!

Sign up for the 4:30pm Tuesday Qi Yoga class here. And we’ll see you in the Tap Room after the stretch fest!

Tapsgiving Takeover Week

November 13, 2012

We can’t believe it’s turkey time again! Though we will be CLOSED on Thanksgiving Day, we have some special things up our sleeve for the week. If you have family or friends in town, bring them by and become part of the Great Divide Family.

First, we will having a Tapsgiving Takeover Tuesday (Nov 20) and Wednesday (Nov 21) featuring 8 of our pilot beers. Here’s the tap list:



Smoked Dunkelweiss

Baby Yeti

Baby Herc



Colorado Fresh Hop

These delicious beers will be pouring from 2-8 Tuesday and 2-10 Wednesday.

But that’s not all!

We will also be celebrating Black Friday with a very special gift pack on sale for all early shoppers including: a Yeti onesie, Yeti Brussels glass, Yeti Imperial Stout bomber and Oak Aged Yeti Imperial Stout bomber. All of this Yetirific goodness costs a mere $42 (including tax). Give someone a beertastic present this year. Or buy one for yourself to get in the holiday spirit. We won’t judge.

So, while we will be taking a day off on Thursday, we would love to see you during Thanksgiving Week.



Eat Dessert First

November 5, 2012

While it’s no secret that we love all the Yetis–Espresso Oak Aged, Chocolate Oak Aged, Belgian, Oak Aged and, of course, the classic Yeti Imperial Stout, using this fearsomely delicious stout in a devastatingly tasty ice-cream-and-brownie combo takes our love to a whole new level. Try these recipes out at home for a beerific dessert!

Chocolate Stout Ice Cream
Makes about 1 quart

3/4 cup sugar
1/2 tsp. sea salt
1 tsp. cinnamon
6 egg yolks
1 cup heavy cream
1 cup half & half
1 1/2 cups Yeti Imperial Stout or Chocolate Oak Aged Yeti
1 tsp. vanilla extract
1/2 cup chopped semi-sweet or bittersweet chocolate

Whisk together sugar, salt, cinnamon, and egg yolks in a 4-qt. saucepan until smooth; stir in cream & half and half and cook, stirring constantly, over medium heat until the mixture thickens and coats the back of a spoon (about 4 minutes). Pour mixture through a fine strainer into a medium bowl, and whisk in Yeti and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturer’s instructions. Near the end of churning, add chopped chocolate until incorporated evenly throughout ice cream.  Transfer to a resealable plastic container and freeze until firm, at least 4 hours.

Fudge Stout Brownies

Butter for coating pan
1 tablespoon cocoa powder
1 stick (1/2 cup) unsalted butter
8 ounces chopped bittersweet chocolate
1 cup granulated sugar
2 tablespoons brown sugar
3 large eggs
1 teaspoon vanilla extract
1/3 cup Yeti Imperial Stout
1 cup sifted all-purpose flour
1/2 teaspoon salt

Preheat oven to 350°F. Prepare a 9-inch metal baking pan by buttering it well and dusting inside with 1 tablespoon cocoa powder. Set aside. In a large 2-quart saucepan, melt stick of butter over low heat until liquid. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm (still liquid but not hot).
Stir sugars in chocolate mixture and mix well. Beat together eggs, vanilla, and Yeti in a bowl until smooth. Sift flour with salt. Stir stout mixture into saucepan by thirds, alternating with flour by 1/3 cupfuls, until batter is just blended. Do not overbeat.  Scrape batter into prepared 9-inch-square metal pan and bake at 350°F for about 55 minutes. Let cool to lukewarm before slicing.