The store move was successful. We are pleased with the new space. Stop in to see the new laminate wood floors, ADA compliant bathroom and all the nice new displays and the (hopefully) soon to be completed huge walk-in cooler. Once the cooler is completed and the store side is completed, we will then begin the work on the brewery side. Exterior signage was moved last week and customers are finding the new store to be a pleasant upgrade. We hope to see and chat with all our faithful customers and look forward to showing you the progress as it happens.

       Must be available at least two to three Saturday's, 9am -2pm, per month. Position will help in the store starting anywhere from noon to 1:30pm working till we close at 6pm. Hours expected to increase once the brewery opens as we will extend the evening hours at that time. We pay above minimum wages and employees receive great discounts on any purchases. Extensive Brewing experience is a must. We look for the kind of people that love helping others enjoy the process of making craft beers, wines, meads and ciders. Answering questions and making customers feel welcome is key to our success. If you are interested and have these skill, please call and ask for Mike or Tom to set up an interview. Email us a letter of interest and a resume and we will respond quickly.
Highlighted and New Products.

New in Stock:
Barrel Sealing Wax:    
Deep South Barrels Barrel Wax will help seal any small leaks around the seams or the faces of the barrel! Includes instructions for application.


Charred inside with a medium char (level 3) Roughly 20 lbs. each before being swelled up Approximately 16" H x 12" middle (at bung) x 10" at the heads Each barrel comes with a red silicone bung


Matthew Peetz, aka the Yeast Whisperer, has been propagating yeast before it was the cool thing to do. Like many brewers, it all started with a homebrew kit that Matthew received at this college graduation. Years later, Matthew with a partner founded Inland Island Yeast Laboratories.
      Having known Matthew for several years, we jumped on board immediately to offer this GREAT NEW LOCAL YEAST to our customers. Feel free to check out his library of over 100 yeasts. We will carry some of the favorites and can special order any you may need or want. Please allow a 7 day lead time on special orders as they are as fresh as possible. These are 200 billion cell count pitches.

New Cryo Hop Varieties
Cryo Hops® represents the most innovative hop product technology available. Utilizing
industry-leading, cryogenic processing, whole-leaf hops are separated into lupulin and
bract at extremely low temperatures. LupuLN2® is the concentrated lupulin glands of
whole hop cones containing sensitive resins and aromatic oils. LupuLN2® hop pellets
offer twice the resin content of traditional T90 pellets and should be dosed at half the
weight - the perfect addition for any juicy and resinous hop-forward recipe.

#2230A Cryo Hops® LupuLN2® Pellets Centennial 1 oz.

#2232A Cryo Hops® LupuLN2® Pellets Amarillo 1 oz.


Extract Kit of the Month

**Belgian Wit**

An easy-drinking Belgian wheat ale. Coriander and Bitter Orange Peel add a slightly spicy finish, while the yeast adds a banana/clove/pepper taste. Adding a fresh orange slice is a popular way to enjoy this style.

Approx. Original Gravity: 1.049
Approx. Final Gravity: 1.013
Estimated Alcohol by Vol: 4.7%
Bitterness: 17 IBUs
Approx. Color: 5 SRM

Estimated Brew Day time: 3 hrs (including cleanup)
Total Time from Grain to Glass: At least 3 weeks

Contents of Kit:

6.5 lbs Bavarian Wheat Liquid Malt Extract (LME) 1 oz Tettnang Hops
1 oz Hallertau Hops
0.5 oz crushed Coriander Seed

1 oz Bitter Orange Peel
1 pkg SafBrew T-58 Dry Yeast
5 oz Priming Sugar
55 Bottle Caps

Tips and Tricks:

a) Keep the milled grains loose inside the mesh bag to extract the most flavor and color

b) Pay careful attention to not let your steeping water exceed 170°F which extracts tannins and stops the enzymes from extracting the sugars from the grain.

c) Make sure that the malt extract does not accumulate and caramelize on the bottom of the kettle. Keep it stirred.

d) Hops can cause malignant hyperthermia when consumed by dogs, with sometimes fatal results. Don’t let Spot eat your hops.

Clearance sale on books

Check out the deep discounts on the following books. This is the time to grab that special read for yourself or that favorite brewer you know. 20% off with some specials available. 
  • The American Craft Beer Cookbook American Sour Beers
  • The Home Brewers Answer Book The Wine Makers Answer Book Beer for All Seasons
  • The Beer Geek Handbook
  • The Best of Cooking With Beer
  • Brew Like A Pro by Dave Miller
  • Brewing Made Easy, 2nd Edition
  • Cider Making, Using & Enjoying Sweet & Complete Joy of Homebrewing
  • The Craft Beer Kitchen
  • Drink The Harvest by Chase & Guest Gose: Brewing a Classic German Beer /All Hedonistic Hops
  • Home Cheese Making book
  • Home WInemaking Step by Step 4th Editi Homebrew Favorites
  • Homebrewer's Companion 2nd Edition The Homebrewer's Garden, 2nd Edition The Joy of Cheesemaking
  • More Homebrew Favorites
  • Radical Brewing
  • The Secret Life of Beer
  • The Secrets of Master Brewers
  • Sessiopn Beers, brewing for flavor & balan The Beer Bible by Jeff Alworth
  • The Wine Bible by Karen MacNeil
Classes Available
Classes will now be offered by scheduling a session with our staff. Rather than posting generic classes as we have in the past, you will now be able to ask for a class to match your needs and interest. The range of topics will go beyond the standard, Beginner, Mash or All Grain offerings. Feel free to discuss with our crew what you feel you would like to cover. We will then plan a personalized session for you and schedule the class when it works best for you and your instructor. These can be arranged for one on one, or a group. 
          Call us at 303-232-5347 (kegs), email us at or stop by and we will help you create a class that fits. Private classes will have a minimum fee of $50.00 per person. 


A Work in Progress, but actually moving now! 

Tom's Brew Shop's New Space!
        During the month of February we completed our move into the Unit I next door, and so far it's working well. The new Laminate wood floors, paint and updated restroom looks great. The Walk-in cooler is in progress and its big. 20' wide by 14' deep with 9' ceiling. Plenty of room for 20 taps on the Brewery side and six brand new LED lit, reach in doors for yeasts and hops on the Brew supply side. Last week we mounted the steel frame to the roof for the compressor and had already drilled two 4" holes thru the concrete roof panel to run the power and line set for the cooler. We could have this completed in the next week. (FINGERS CROSSED)
      After the cooler is completed comes the process of cutting the concrete floors for drains, floor sinks, catch basins and a sampling port so the effluent from the brewery can be tested as required. Our plan is to release as little into the drains as possible. Spent grain will be picked up and used for animal feed. If for any reason a batch of beer does not meet our standards, we will drain into a large palletized tote that can sent to any local farm and sprayed onto the soil as a great fertilizer/nutrient. This should allow us to greatly reduce the amount of waste water going into the local water treatment system. We hope to be environmentally good stuarts for our business, the community and the environment.

     Our electrician has begun the process of building the framework for upgraded power for the brewery. Panels with shutoffs have been mounted outside as well as another panel for the new larger capacity meter. Large diameter piping are now mounted along the roof of the building from the exterior power source to our unit. Inside we will have a 200-amp 42 circuit panel mounted inside from which all our electrical needs will be supplied. Really look forward to this upgrade as the old panel could only handle about a dozen circuits and was limited to 100-amps. In the process, on an upcoming weekend, we will schedule an outage thru Xcel energy that will shut down all power to our building for roughly 4-5 hours. We will discuss with all our neighboring tenants to discuss the timing in advance. Once the drains and electrical are completed, we will start moving in the brewery and get it assembled, so we can begin testing and brewing. Watch for updates!!


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