Our brewery is an all grain brewery that is capable of making 7bbl (~210 gallons) of beer per brew session. We use the finest malted barley (much of which is grown in Colorado), the best hops available, and, of course, the best Rocky Mountain water. We do not filter our beers but rather let them age and clarify naturally allowing more flavor and body to be preserved.

We brew both Ales and Lagers. Ales are made with a top-fermenting yeast and are fermented around 70 degrees resulting in more complex and flavorful beers. They range in color from a light copper for our Pale Ale to a midnight Black in our Porter. Lagers are made with a bottom fermenting yeast and are fermented at 50 degrees or cooler. They take nearly twice as long to ferment and age than our Ales giving them a very crisp and refined flavor. Our lagers vary in color from our signature straw golden colored Heynekamp’s Dutch lager to a garnet reddish black in our Pancho Villa’s New Mexican Dark Lager.
 
The Brewing Process
1. Malted Barley is ground. The final color and flavor is determined by the degree of roasting the malt has undergone.
2. Ground malted barley is mixed with 170 degree water into the Mash tun where starches are converted into sugar.
3. The now sweet liquid is pumped into the kettle (4).
4. The kettle boils the sweet liquid to which hops are added for flavor. The liquid is now called Wort.
5. The boiling wort is pumped through a heat exchanger reducing its temperature from boiling to 65 degrees or cooler into the fermenter (6).
6. In the fermenter the sweet wort is mixed with a specialty yeast strain and fermentation begins.
7. When the fermentation has subsided the wort is called beer. At this point it is cooled and moved into a cold conditioning tank (8).
8. In the conditioning tank the beer flavor matures, clears, and becomes carbonated. This takes between 2 and 4 weeks. When done the beer is served.