7% ABV | 80 IBU
OG 16 (1.064)
FG 3.5 (1.014)
A light, copper colored ale that boasts aromas of orange and pine with ripe peach and apricot atop toasted sugar and bread crust.
8% ABV | 60 IBU
OG 17 (1.068)
FG 4 (1.016)
A red mahogany, American IPA with classic "C" hop character. Malty and sweet with a touch of roast and a medium full body.
A smooth, easy drinking lager made with top quality German ingredients. Fermented low and slow and left to lager to perfection. Full of malty overtones with Noble hops added for balance. So good we put our name on it.
5.4% ABV | 30 IBU
OG 13 (1.052)
FG 3 (1.012)
An amber ale in the English tradition. Sparkfitter Amber balances toasty malts, earthy hops, and fruity yeast to achieve a classic, pub-style bitter.
5% ABV | 25 IBU
OG 11 (1.044)
FG 1.5 (1.006)
A light and dry easy-drinking Kolsch-style ale brewed with German pilsner malt and German hops, fermented cool resulting in a clean, refreshing brew with an herbal, lemon hop character.
5% ABV | 40 IBU
OG 12.5 (1.050)
FG 3.2 (1.013)
2.4 vol or nitro
An American take on an Irish classic. This dry stout is full of cocoa and roast with notes of dates and dark fruit. Brewed to session strength with drinkability in spades. Served on Nitro and CO2.
6% ABV | 15 IBU
OG 12.5 (1.050)
FG 1.3 (1.005)
Combines bready, wheat notes with classic orange & coriander spicing. Bursting with flavor and prickly carbonation, The Village Wit finishes refreshingly dry.
In the grey existence that was city life during the Industrial Revolution, a light and quaffable beer emerged, its purpose to quench the thirst of hard-working factory works and served by hard-working women dressed in grey. The Grisette was born. This Grisette comes to you thanks to Amarillo and Perle hops, two-row, wheat, and acidulated malts, and raw wheat berries. Produced by our house Belgian strain and conditioned in the bottle for the tiniest of bubbles.
$7/500mL bottle (10% off case purchase)
This one is as dry as dry can be...stabbier than ever! Fermented out completely, there is nothing to get in the way of the Azacca, Jarrylo, and Idaho 7 hops. With aromas of melon, grapefruit pith, passionfruit, and tangerine, ETTU is brimming with fruity goodness. We took a stab at getting as many tiny bubbles as we could into every glass to bring you a sparklingly good brew.
Brewed for the National IPA Challenge, Hole In The Bucket is a special version of our Skull Bucket IPA. We changed up the hop bill a bit to include Idaho 7, Styrian Wolf, and Strata to complement the Dr Rudi, Centennial, and Chinook that lay the base for this house favorite. With boosted aromas of the orange and pine along with some fruiter notes, we think this turbo version will tickle the fancy of all the hopheads out there. Let us know how it stacks up to the Skull Bucket
That’s one sassy lassi! Decidedly tart and creamy with a pure mango puree punch that will leave you reeling. Mango DYNAMITE has everything that makes our DYNAMITE series what it is, kettle soured, fruited, with enough lactose in the boil to keep things balanced and a smooth, juicy mouthfeel that will catapult you straight to that warm, sandy beach. Take THAT, old man Winter!
Enjoy this tribute to the long, dark nights of the winter season. A deep copper hue lets the light through this brilliantly clear lager. Our Dunkel is full of Munich malt aroma reminiscent of bread crust with a touch of Noble hop character and just a hint of chocolate to round it out. The malty, sweet palate gives way to a medium finish so as be satisfying without being cloying. Made with Weyerman, Pilsner, Light and Dark Munich malts from Germany and some Simpsons Chocolate. German Magnum and Tettnang hops were added for balance and a classic German lager yeast fermented the batch.
Like American IPAs? Then buy a pint of this beer. Why? Because we (along with 1400+ other breweries from across the country) brewed this recipe sent to us by Sierra Nevada. And all 1400+ breweries will donate 100% of sales to the Camp Fire Relief Fund to rebuild the community impacted by the most destructive wildfire in California’s history. Brewed with Centennial and Cascade hops, brewed to rebuild. Use #ButteStrong #ResilienceIPA to show your support.
A decidedly sweet offering made with 100% pear juice to satisfy the sweet tooth. Ripe pear dominates the palate with a slightly tannic and sweet finish.
Back after a long winter’s nap, we aged our 2017 Figgy Pudding a full year for full effect. Figgy Pudding is a winter warmer that will most certainly take the chill off. Pouring an amber color with an off white head, aromas of rum, figs and spice mix with a biscuit malt backbone to bring you a taste of the season. We brewed this beer with a generous quantity of dried figs and an even more generous amount of piloncillo sugar to ensure its fortitude. It took a little extra time to condition in the keg but we think the resultant quality of carbonation and mouthfeel made it worth the wait. A very limited release that won’t last long!
Hints of chocolate and chewy malt balance out a decidedly fruity hop character in this special Black Ale. Pine and pineapple shine through in the aroma coming from the sole-hop variety, Chinook. Chinook was released by the USDA in 1985 and is the result of a cross between an English and wild American varieties. It has come to represent some of what we now know as the classic American hops profile and is one of this brewer’s favorites.
A portion of sales go to AGORA Crisis Center and Children’s Grief Center in support of National Suicide Prevention Awareness Month. #DrinkABeerDoSomeGood
Altbier is a throwback to the pre-lager days in Germany. A top-fermenting yeast is employed at a cooler temperature to achieve a smooth, slightly fruity fermentation profile. Misfitter is a decidedly malty brew with just enough hops to add balance. Though technically an ale, we let this one lager for a bit to smooth out any rough edges and add to its drinkability. Prost!
Our take on a Scotch Ale, our Wee Stache has got malt for days! Made with a heritage variety barley called Chevallier, the Stache has a rich malty flavor and a thoroughly viscous mouthfeel. A slight alcohol warmth rounds out the finish. We partnered with our friends at High & Dry on this one, and all month long, purchases will benefit Movember, which raises awareness and supports men’s health. How can you help even more? Ask your server for a mustache, take a selfie drinking a brew, post on Instagram, and tag @steelbenderbrewyard, @highanddrybrew, #WeeStache, and #MOVEMBER. We’ll both donate more!
Harvest Pale Ale is brewed in the spirit of late summer days when the heat begins to relent but isn’t quite ready to give up its hold. Tropical and orange aromas from Azacca and El Dorado hops float on this medium bodied pale ale. Golden Naked Oats lend a silkiness to this easy drinker with subtle crystal malt accents mingling with the solid malty foundation. Fruity overtones from our house ale strain linger long enough to get you to the next refreshing sip. Here’s to a good Harvest! Sept 1-30, all proceeds benefit The Storehouse of NM and their efforts to help out hard-working, struggling New Mexico families.
A smooth, easy-drinking lager made with top-quality German ingredients. Fermented low and slow and left to lager to perfection. Full of malty overtones with Noble hops added for balance. Nothing but the best goes in to our OktoberFiesta Lager to achieve a premium-quality Fest lager. Weyerman Barke Malts, Magnum and Hersbrucker hops, and our house Lager Yeast Strain are combioned in this seasonal favorite.
We teamed up with Colorado Malting on this latest batch of Homegrown Pils to brew a truly all-American smash beer! We used Wilderness Malt from Colorado Malting (and this was the first time this variety has been used in North America!) and Amarillo hops (discovered & propagated in Washington State). Clean malt and hops dominate this brilliantly clear, light colored brew. Fermented low and slow with our house lager strain and left to condition for a good while, Homegrown is a tribute to things domestic.
A Rye Saison and a single hopped Pale ale were blended and left to condition with Brettanomyces for some time in a stainless tank until the whole became more than the sum of the parts. Boasting lots of funk and a supremely dry finish, we came to a fork in the road and we took it and glad we did!
What’s better than beer and movies? Beer and movies with your friends of course! That is why we teamed up with Flix Brewhouse to bring you Schnitz N Giggle, our collaborative Dortmunder. This easy-drinking light German lager features hints of grain from the Barke Pilsner malt and a soft, earthy hop aroma from the healthy dose of German Perle hops. You will wish you could brush your teeth with it!
On tap at both locations!
Berliner Weisse is a low strength sour beer traditionally served with a sweet syrup made with fruit or Woodruff, an aromatic herb. For this brew, we decided to add the fruit straight to the fermenter for
a different take. Gooseberries, in this case, add their distinctly, unique, sweet-tart flavor to the already tart brew. Coming in at just 4.3% ABV, this hazy, kettle-soured beauty is just what New Mexico’s approaching summer calls for.
El Dorado and Centennial hops steal the show in this Extra Pale Ale.
Lemon and pine jump out of this pale straw-colored pour. A simple grist and clean yeast profile allow the hops to shine without the intense bitterness of an IPA. And a medium body and moderate carbonation make for a supremely repeatable pint.
Brewed by the Pink Boots Society and named for the American feminist’s cultural icon, Rosie the Riveter, this beer embodies the matriarchal spirit from its beautiful deep gold color to its decadent lemon-orange-honey aroma. This very drinkable session IPA has an initial light feel with a slightly bitter back-end that finishes with a refreshing splash. The mild notes of honey flavor from the malt mixed with lemon and orange zest make this an IPA to be enjoyed on a sunny patio with your closest friends. Every purchase helps support Pink Boots Society and the hard-working women of the brewing profession.
In this collaboration with High & Dry Brewing and Humble Coffee we combined the essence of orange with coffee over a toasty Munich malt backbone. Rich and full-bodied malt provides the perfect base for the fruity tones of Humble Coffee’s light roast, Ethiopian beans. Orange aromas and flavor coming from freshly zested orange and dried orange peel create a nice accent especially when combined with a late addition of Amarillo hops. We fermented Zest Out! with our House English strain and cold-conditioned for a few weeks before adding the cold brew concentrate. We had a ton of fun brewing this beer with our friends.
A decidedly American take on a classic style, Homegrown Pils uses domestic malt and features U.S.-grown Cascade hops for good measure. Clean malt and hops dominate this brilliantly clear, light-colored brew. Fermented low and slow with our house lager strain, dry hopped with Cascade, and left to condition to for a good while, A tribute to our tenacious, hard-working heritage.
Bottoms up, y’all!
Out to pasture is an example of an old world Saison style ale. Brewed with Pilsner and wheat malts, bittered with Magnum hops, this beer was left to condition in a stainless tank with Brettanomyces for a few months before being dry hopped with Mandarina Bavaria at a rate of three pounds per barrel. Aromas abound with fruity Brett intermingling with the grassy, melon aromas from the dry hop. Idiosyncratic and refreshing, Out to Pasture pays homage to the style and to the agricultural heritage of the valley.
The latest of The Village Wit tribute series to the Village
of Los Ranchos! Pie cherries abound in the aroma of this
fruit-flavored Wit. A hazy, peach-colored brew with rose highlights, this light-bodied, fruit-forward, thirst quencher was brewed with traditional Wit spices, lemon peel, and lots and lots of tart cherry puree. Flavors of cherry, lemon, and coriander sit atop a soft, wheat backbone. Medium-high carbonation and a dry finish to tease another sip...wink, wink, nudge nudge.
The latest in our kettle sour series is inspired by the Napoleon. Not the famously undersized general, but rather, the flaky, cream-filled pastry. We began the process with a wheat heavy grain bill which we ran off and kettle soured before boiling with lactose, a milk sugar. We then added a ridiculous quantity of pure raspberry puree to the fermentation and let it all bubble away until the flavors developed and the yeast was finished. What resulted is a fantastically fruit-forward brew with a raspberry aroma, striking appearance, and a refreshingly sweet/tart finish. We had fun with this one!
Cow Plow Brown Ale gives a nod to the days of yore when locomotives had to forge the way across the U.S. We patterned this beer after a Northern English or Nut Brown Ale so look for some nuttiness, a touch of chocolate, and a medium dry finish. Cascade hops are added for balance and our house English Ale yeast strain provides a hint of fruitiness to round out a sessionable pint.
Skull Crusher DIPA is back for this year’s NMIPA Challenge, and we pulled out all the stops on the hops! A few base malts, some Munich, and a little light crystal make up the base for this this hazy bomb. Dr. Rudi, Ella, El Dorado, Mosaic, and Wakatu in copious bounty crush it with enough oomph to leave you reeling. Aromas of melon, lime, pine, and fresh-cut grass combine with dank and fruity flavors in this sneaky eight-percenter. Best of luck to all the breweries in the NMIPA this year and thanks to the New Mexico Brewers’ Guild for all that you do. Cheers!
Friends, beer drinkers, locals, this beer is for you. Brewed in the American style,
this light lager was made with two row, malted barley, melanoidin malt, and flaked corn
to emulate the big boys. We threw a few Willamette hops in there as well for balance.
Compa is simultaneously malty and easy drinking.
The latest in our series of weird & wonderful fruity, kettle-soured beers. The standard grist made up of wheat and base malt, soured in the kettle with Lactobacillus, has been employed to lay the base for deliciously tart grapefruit and NM-grown ginger root. Our friends at Leafwater Farm provided some lovely ginger root, which we boiled into a spicy tea and added to the batch post fermentation in order to retain as much of the ginger goodness as we could. Fresh and tart with hints of pickled and candied ginger, and Saaz hops give a little herbal accent to round out this fantastic pucker fest.
A deep copper hue lets the light through this brilliantly clear lager. Our Dunkel is full of Munich malt aroma reminiscent of bread crust with a touch of Noble hop character and just a hint of chocolate to round it out. The malty, sweet palate gives way to a medium dry finish so as be satisfying without being cloying. Made with Weyerman, Pilsner, Light and Dark Munich, and Carafa ii Special malts from Germany. German Magnum and Tettnang hops were added for balance and a classic German lager yeast fermented the batch. A tribute to the long, dark nights of the winter season.
Prost...and see you on the dark side!
Back for the summer and loaded with tropical, juicy aroma and smooth on the palate, this New England inspired, tropical IPA was brewed for the hop heads. A simple grist with lots of oats was employed to lay the base for the irresponsible amount of Mosaic, Citra, and El Dorado hops that we saw fit to use.
Relatively low IBUs characterize the style and make for a very aromatic and smooth drinking concoction. Here’s to many happy Mañanas.
As the name would suggest this beer is sturdy. Pouring almost black with garnet highlights and a tan head that lingers, it looks just as a stout should. Aromas of roast and chocolate are bountiful with subtle fruitiness from our house ale strain. Chocolate, roast, and coffee dominate the flavor with a solid malt finish to round out this solidly built stout. Made with a collection of toasted, roasted, and crystal malts, Brickie is a brew built to stave off the winter chills and inspire holiday cheer and is equally delicious served with CO2, nitro, or out of the cask.
Cranberry Kettle Sour
Loosely based on the classic Berliner Weisse style, this cranberry kettle sour is tart, fruity, refreshing, and sessionable enough to have a few. A simple grist of Proximity two-row and Rahr white wheat laid the base for Lactobacillus to sour for a few days in the kettle before boiling, cooling, and fermenting with our house Kolsch yeast strain. A copious amount of cranberry puree was added midway through fermentation, adding an extra tart kick and remarkable pink color. Prost!
As Thanksgiving approaches, we look forward to big family gatherings and bountiful tables. Now, as we all know, beer can be a big help at family reunions. And, as we all know, there are lots of folks out there whose tables may not be so bountiful. This beer helps with both. Brewed with two types of rye, white peppercorns, and French farmhouse yeast, this Saison is full of earthy spice. A late addition of Centennial hops provides a touch of fruit to round out this keg-conditioned ale. And until Dec. 9, all proceeds from taproom sales of Rock & Rye will benefit The Storehouse. So belly-up to the bar, families & friends, to make this a bountiful holiday for all.
A winter warmer that promises to take the chill off! Pours an amber color with an off-white head, and aromas of rum, figs, and spice mix with a biscuit malt backbone to bring you a taste of the season. Brewed with a generous quantity of dried figs and an even more generous amount of piloncillo sugar to ensure its fortitude. It took a little extra time to condition in the keg but the carbonation quality and mouthfeel made it worth the wait. We've brought you some figgy pudding. Don’t go until you get some.
From our friends at Boxing Bear! Slightly sweet cider bursting with flavors and aromas of fresh fruit, like a bit of fresh apple. 100% gluten-free with no sulfites added.
MAKE MINE. Our take on the classic Belgium style, a collaboration made richer by aging for 6 months in barrels: one rye, one bourbon. Aromas of dried fruits blend seamlessly with the whiskey character bolstered by hints of vanilla notes. Bottle refermentation provides the long lasting effervescence and distinct mouthfeel. The aroma carries in the glass with lingering notes of warm whiskey. Whether fireside, with family and friends, or with a page-turner…sip, and then savor. A toast to Jubilation.
This barrel-aged version of our house Blue Bullet Stout spent about seven months in a single, freshly drained Malbec wine barrel along with some Brettanomyces Lambicus. A wonderful concert of flavors emerged, combining roasty and vinous notes with the rustic character of Brett barrel aging. It’s ready to drink now (and just wait until you do), or, consider waiting...Bullet’s RESERVE will continue to mature and evolve in the bottle, so don’t be shy about putting this one away for a year or more. Yep, tough choice. Remember, just a single barrel, so a very limited release. Choose wisely. Choose two.
$10/500mL bottle (10% off case purchase)
The Judy began as a Saison brewed with lemongrass and rose hips and was fermented with a French Saison yeast. We then pressed, puréed, and otherwise manipulated fresh peaches until we could squeeze them into chardonnay barrels along with a mix of Brettanomyces cultures. After a few months of aging, she took on a new life. Effervescent, spunky & dry, with fruity peach and Brett bursting out of the glass with the help of prickly carbonation.
The Judy is a tribute to the Village of Los Ranchos. Its agriculture & its tenacious spirit. Santé!
$10/500mL bottle (10% off case purchase)
In July of 2017, Steel Bender Brewyard's head brewer transported white-wine barrels filled with a La Cumbre Brewing Co. kettle-soured, 6-month aged peach saison to Steel Bender. He took Edith Blvd. The storied stretch of road that connects the two breweries. The road where he could drive nice & slow (we're talking 10 mph-slow). He added Brettanomyces strain (most likely sourced from Drie Fonteinen). Then aged it for another 3 months.
The historic road that brought locals together for decades made this Collaboration Brett Ale possible. Here's to you, Edith.
This batch is split among friends, our two breweries. We will be doing a simultaneous release on Friday, Dec. 22 starting at 4:30 pm.. Less than 500 bottles exist (a little over 200 at each brewery). Limit 2 per customer. $15/500mL bottle
Rich with notes of lemon curd, pear and tropical pineapple with a crisp finish.
Milagro Corrales White
Crisp and refreshing with notes of melon, green apple and nectarines.
Gruet Sparling Rose
Wild strawberry with a zippy acidity.
GRUET Blanc de Noir
Hearty winter sparkler with notes of baked apple and pear and a wild strawberry finish. 90 points from Wine Spectator and the only wine from NM to make the Wine Spectator top 100 list!
Gruet Pinot Noir
Loads of black cherry and cassis with a lingering smokey finish.
Milagro Corrales Red
Round mouthfeel with flavors or cherry, raspberry and currants with a hint of spice on a soft finish.
Black Mesa Sangiovese
Medium body red with hints of blueberry, black cherry, and plum. Slight raisin and spice to round it out.
Manzano Sweet Red
Mixed berry jam with a crisp acidity.
Black Mesa Abiquiu White
Seasonal Sommelier Selection: A very aromatic off-dry white blend with notes of lychee, rose,
and honeysuckle with peach on the tongue.
Silver Medal, Finger Lakes International Wine Competition