Beer Graduates

Factotum Beer Flight

This page is dedicated to all of the beers who have come through these hallowed halls of brewing. They are our beers that are gone, but not forgotten.

(6% ABV, 37 IBU)

Style: Festbier
Malts: Pilsner, Caravienne, Caramunich
Hops: Tettnang, Mt. Hood, Saaz
Yeast: Fest Lager (INIS-740)
Brewers: Ed Wellman and Bob Beach

This beer didn’t win our March Madness-style bracket competition, but it was our favorite so we invited the brewers back to brew a large batch.  Technically a Festbier (but “märzen” is more fun to say), this German-style lager is medium-orange colored, bready, and features a touch of spicy European hop character.

In the words of the brewers:

“Currently on his fourth escape attempt from Tucson, Arizona, Edward has been homebrewing for four years.  Inspired by Gentle Ben’s and Dragoon Brewing, his first IPA batches required 40-50 pounds of ice to chill.  Opportunity came with a move to Colorado and a more hospitable brewing environment.  He met Bob on a drunken Sunday and, several homebrew batches later, they were ready for the big leagues.

Bob originally worked in a family business publishing government directories in Pueblo, Colorado.  He started his homebrewing operation on a stove kettle some time ago.  He is continuously expanding his beer knowledge through continuing education at the former World of Beer University and it successor breweries.

Our inspiration: Pretty Fly for a White Girl!

Michelle (former Factotum taproom manager) told us that if we visited Factotum 20 times on Friday, she would buy us a growler.  We were both thoroughly inspired – brewing on the small batch machine happened shortly thereafter.  Our first batch was trying to deconstruct Michelle’s girly lavender IPA.  Our second batch was a competition beer that would have won had there not been voting irregularities (identified by the Factotum Bureau of Investigation [FBI]) ultimately traced to Russian hackers.  Chris and Laura liked it enough that we lagered it and the Marzen was born.  Factotum called and we answered!

RELEASED: 9/9/17
KICKED: 12/30/17

Makin’ Noise: A Pussy Riot Beer
(3.5% ABV, 24 IBU)

Style: Fruit Beer/Kveik
Malts: Pilsner, German Wheat, Honey Malt, Caramel/Crystal 30L, Acidulated, Special B
Hops: Mandarina Bavaria
Yeast: Norwegian Farmhouse (INIS-441)
Additional: Sweet Orange Peel, Blood Orange Puree
Brewer: Factotum Brewhouse

Brewed for Volume 3 of the multi-brewery series Makin’ Noise: A Pussy Riot Beer, this kveik (an ancient, orange-flavored yeast from Norway pronounced “kwyke”) is like eating an orange inside-out–it begins fruity and juicy and fades to a zesty dryness.  A portion of the profits from this beer will benefit The Women’s Foundation of Colorado’s STEM program.

RELEASED: 7/19/17
KICKED: 12/15/17

Afternoon Bee-lite
(5.3% ABV, 10 IBU)

Style: Fruit Wheat Beer
Malts: German Wheat, Carafoam, Honey Malt
Hops: Tettnang
Yeast: Wheat Beer (SafBrew WB-06)
Additional: Honey, Apricot Puree
Brewer: Tribe Alpha

Brewed by the web design team that created this very website, Afternoon Bee-lite is sweet, slightly tart, citrusy, and exceptionally refreshing.

RELEASED: 8/20/17
KICKED: 12/7/17

(5.8% ABV, 61 IBU)

Style: Red IPA
Malts: 2-Row, Caramel/Crystal 40L, Caramel/Crystal 80L, Chocolate Malt, Dark Wheat
Hops: Magnum, Centennial, Citra, Simcoe
Yeast: American Ale (SafAle US-05)
Brewer: Aaron Murphy

The winner of our bracket tournament in March, Magnum boasts a deep, red color, a mildly roasted finish, and a mixture of strong hops (including, yes, Magnum).

In the words of the brewer:

“Aaron was first bitten by the homebrewing bug about five years ago when a friend had him over for a few beers during a brew day.  After a few extract batches Aaron jumped headfirst into all-grain brewing and began designing his own recipes.

When he’s not brewing beer, Aaron enjoys going to Rockies games, riding his road bike, and spending quality time with his wife and two dogs.

Aaron is the back-to-back champion of Factotum’s March Madness brewer’s competition.  This year’s winning recipe, a Red IPA, features the clean bitterness of Magnum hops, the earthy and citrusy aromas of simcoe, citra, and centennial hops, balanced with a substantial malt backbone.”

RELEASED: 7/21/17
KICKED: 11/11/17

(6.3% ABV, 71 IBU)

Style: New England-Style IPA
Malts: 2-Row, Finest Golden Promise, Flaked Oats, White Wheat, Carafoam
Hops: Chinook, Galaxy, Mosaic, Simcoe, Citra
Yeast: East Coast IPA (INIS-008)
Brewer: Ben Valdez

This hazy IPA is big on fruity, juicy hop characteristics and, unlike other New England-style IPAs, a little West Coast kick from the Chinook hops.

In the words of the brewer:

“I have been brewing for 23 years starting from when I lived in Tacoma, Washington.  I brewied extract recipes in the backyard with friends when craft beer was just starting to kick off.  I was huge fan of Full Sail, Deschutes, and Hales to name just a few.  Then my military career took me to England where a whole other world was opened up to me.

All-grain brewing, IPAs that weren’t super hoppy, and cask-conditioned ales by the hundreds!  Greene King was everywhere but it was Nethergate that gave me direction and a love for Golden Promise base malt that has never left me.  From England, I was off to Japan where Japanese craft changed my taste yet again.  Shiga Kogen and Minoh were the most influential along with Ison from I’s Ale house; he taught me that aging beer was the secret to making the great ones better and that mussels cooked in Gueze from Cantillion will forever change your palate.  Then after a few more stops along my Air Force career it was back to Colorado after retirement and beer, glorious beer!  My taste changes regularly and I truly love sours but a great IPA will always be tops.

I have brewed this recipe in many variations over the years and ever knew it was actually a style until the New England IPA craze was born.  I find it to be a rather over-the-top hop bomb that is balance out with a strong malt bill and just dry enough to make another sip a must.”

RELEASED: 9/13/17
KICKED: 10/18/17

(4.3% ABV, 35 IBU)

Style: Milk Stout
Malts: UK 2-Row, Chocolate Rye, Roasted Barley, Caramel/Crystal 55L, Malted Oats, Caramel/Crystal 190L
Hops: Bramling Cross, Challenger
Yeast: English Ale III (INIS-313)
Additional: Lactose
Brewers: students of Regis University’s Certificate in Applied Craft Brewing program

This full, sweet stout was brewed by students enrolled in Regis University‘s craft brewing program, class of 2016/2017.

In the words of the brewers:

“Cody Higginbottom, Jason Brier, Robert Bell, Jordan Fey, Jake Littleton, and Christopher Hamilton are all students in the Regis University Certificate in Applied Craft Brewing program.  As part of their Biology of Brewing class the winning team from an in-class competition wes chosen to brew their beer at Factotum.  The beer style we chose was a sweet stout, historically known as a milk stout.

The Slogger Sweet Stout has a bready, chocolate flavor with some stone fruit and spice notes.  The addition of lactose (milk sugar) gives the beer a sweet and full body.  Roasty notes give way to a satiny sweet finish with mocha flavors dominating the back-end.  Its low gravity make it an easy drinker!”

RELEASED: 4/1/17
KICKED: 10/1/17

(9.4% ABV, 13 IBU)

Style: Tripel
Malts: Belgian Pilsner, Acidulated
Hops: Saaz, Willamette
Yeast: SafBrew Ale (DCL/Fermentis #S-33)
Additional: Snow Geisha tea from Teavana.
Brewers: Rich Smerker

Big fruity and spicy yeast characteristics intermingle with sweet cherry tea in this light but boozy Belgian ale.

In the words of the brewer:

“Sublimation was born out of the collective imaginations of Rich Smerker and Donna Fournier of Centennial, Colorado.  They enjoy all types of beer and, when they decided to give homebrewing a try, found they really loved creating unusual blends using unique ingredients.

The idea for this beer came from a love of the Belgian tripel style and the desire to make something unique.  There had been other small-batch beers brewed in the Denver area using tea and a fruity flavor seemed a natural blend with tripel flavors.  The homebrew version, made by steeping Snow Geisha white tea from Teavana in secondary fermentation, yielded a subtle cherry nose and flavor.  The beer quickly became a homebrew night favorite.  The name “Sublimation” (Sublimation being the transition of matter from a solid directly to a gas, skipping the liquid phase) came from the fact that it was so easy drinking that the beer never lasted in the glass, and all you were left with is the wonderful cherry aroma.  It seemed an appropriate name.

Rich and Donna live in Centennial with their French Bulldog, Kent Golding.  You can usually find them touring around every weekend in a new Colorado brewery.”

RELEASED: 2/24/17
KICKED: 9/25/17

Pure Bliss
(5.8% ABV, 43 IBU)

Style: Colonial-Style Porter
Malts: Chocolate Malt, Crystal Dark, Finest Golden Promise, Torrified Wheat, Peat Smoked Malt
Hops: Cluster
Yeast: Scotch Ale (INIS-302)
Additional: Molasses, Maple Syrup, Oak Chips
Brewer: Craig Hewitt

This rustic and roasted porter featured hints of chocolate, molasses, maple syrup, and wood before finishing dry.

In the words of the brewer:

“In celebration of my family’s Scottish heritage, I crafted Pure Bliss in honor of the Bliss family – direct descendants of the original Mayflower settlers who first set foot at Plymouth Rock, Massachusetts.  Like many immigrants, the Bliss family fled England because of religious persecution.  Unfortunately, as Baptists in Puritan Massachusetts, they were still victimized by prejudice and fear.  Led by the family patriarch, John Bliss, the family left Massachusetts after the Puritans tried and condemned John’s cousin Mary for witchcraft.  John led the family exodus to Rhode Island, a colony founded on the basis of religious tolerance.

Once there, John Bliss rose to prominence.  He ascended to the rank of Major in the Continental Army and eventually married Damaras Arnold, the daughter of the governor of Rhode Island.  A deeply spiritual man, John raised a family and, eventually, his son William became a well-respected reverend as he pursued what was called “soul freedom,” a precursor to what would eventually be our First Amendment right to freedom of religion.  But the peace they found was not meant to last.  On July 4th, 1776, the Continental Congress declared independence and the Revolutionary War broke out.  The first few months of the war were devastating for the colonists and the Bliss family home was soon taken and occupied by British troops.  William Bliss was allowed to remain on his land with his youngest children because of his “sacred calling” but his hatred of the British was well documented.

Our family found journal records which indicated the British were as arrogant as they were oppressive.  British troops quartered in William’s very own home often mocked him, expressing how anxious they were to kill the American troops in battle.  On one occasion, several British officers followed William on one of his hunting expeditions and were astonished by the Reverend’s superb marksmanship as he effortlessly shot birds from the sky.  At that moment, William turned to the British officers and said, “You seem very anxious for the Americans to land upon the Island; now, when they come they will take you down as easy as I do these birds.”

Not only were the British taken back by his defiance, William’s words would become prophetic.  Little did they know William’s eldest sons, John and William Jr., had already enlisted in the Continental Army and, just like their father and their grandfather, were quite handy with a gun.  William and John were recruited by “Knowlton’s Rangers,” considered America’s first ever special forces unit.  Their prowess in battle was credited for giving General George Washington his first victory.  On September 16th, 1776, Knowlton’s Rangers engaged British troops at the Battle of Harlem Heights in an effort to lead them into a trap. Washington’s plan was to bait the British into thinking they were retreating so the rest of his forces could flank them.

What happened next was completely unexpected.  As the Rangers withdrew, the emboldened British troops began to play a fox-hunting song to humiliate the Rangers.  Furious by this display, Knowlton’s Rangers immediately turned and attacked with a vengeance.  Inspired by their courage, the rest of Washington’s forces joined in the battle and handed the British army their first loss of the war.  Not only did this battle lift the Continental Army’s spirits, it dispelled the long held myth of British invincibility.  And the rest, as they say, is history.

Both brothers survived the war and went on to have families in Pennsylvania where our two families—the Hewitts and Blisses—were united by marriage.  On June 17th, 1825, the Bunker Hill Monument was dedicated.  To commemorate the event, the last surviving veterans of the Revolutionary War were asked to be in attendance to honor their sacrifices.  Among them was William Bliss.

As a fitting tribute to my brave colonial ancestors, I wanted Pure Bliss to be a true vintage-style porter, a favorite among the Founding Fathers and the American colonists.  To be as authentic as possible, I selected only grains and hops that would have been available in 18th century America.  However, to honor their Scottish lineage, I included Golden Promise and peat-smoked malt to the grain bill to lend a slight Scottish character to the beer.  I then added generous portions of maple syrup and molasses, two ingredients directly inspired from family records.  Sugar was a commodity my ancestors would have never had access to, but stories were passed down that the family celebrated every spring when the maple trees were ready to be tapped.  After hearing these stories, I knew maple syrup was the key ingredient to make Pure Bliss complete.”

RELEASED: 1/11/17
KICKED: 9/6/17

Queue Jumper
(6% ABV, 49 IBU)

Style: American IPA
Malts: 2-Row, Finest Golden Promise, Carafoam, Crystal Dark, Bohemian Dark, Acidulated
Hops: Chinook, Simcoe, Galaxy, Mosaic
Yeast: East Coast IPA (INIS-008)
Brewer: Factotum Brewhouse

So named because we had to jump ahead of the line of guest brewers to get an IPA back on tap, Queue Jumper is moderately bitter with a fruity flavor up front and a touch of piney resin in the back all supported by a strong malt backbone.

RELEASED: 7/14/17
KICKED: 9/3/17

(6% ABV, 13 IBU)

Style: Scottish Red
Malts: Maris Otter, Torrified Wheat, Caramel/Crystal 80L, Amber, Melanoidin, Chocolate Malt, Roasted Barley
Hops: East Kent Golding, Challenger
Yeast: English Ale (SafAle DCL/Fermentis #S-04)
Brewer: Craig Cartwright

Craeg’s (the Gaelic spelling of guest brewer Craig’s name) is a malty and nutty Scottish-style red ale that finishes with a slight caramel flavor.

In the words of the brewer:

“By day, I am a business strategy and software product management consultant.  Evenings and weekends, I like outdoor activities and have been a fan of craft beer since Sam Adams was considered a craft beer.  One of my favorite early craft beers was Baderbräu out of Elmhurst, IL circa 1990.  I have been a homebrewer for the last eight or nine years and have had surprising success.  That said, I had one famous disaster, an old ale   Even my poor college student son only drank it when he was out of all other beer and had no beer money!  I enjoy the process of making beer and tend to stick to “standard” style ales vs. experimental ones with weird and wonderful ingredients.  Just between us kids, I will share one of my time-tested secrets to home brewing–while brewing beer, you need to enjoy a beer, otherwise there is bad mojo.  That’s probably what went wrong with my old ale batch, I must have forgot to pour a cold one!”

RELEASED: 4/13/17
KICKED: 8/1/17

Native Sun Citra Blonde Ale
5.2% ABV, 29 IBU

Style: Blonde Ale
Malts: 2-Row, Acidulated
Hops: Willamette, Citra
Yeast: Golden Kolsch Style Ale (INIS-572)
Brewers: Brann Greager, Marcus Panek, Zach Wilmeth

Native Sun was brewed with Willamette hops and dry-hopped with loads of Citra.  Brewed with a Kolsch yeast, this beer finishes with a hint of apple-like fruitiness.

In the words of the brewers:

“Brann, Zach, and Marcus are all native Coloradans and avid homebrewers. They grew up in the western suburbs of Denver and love Colorado outdoor activities and great craft beer. Brann started brewing in college at CSU when he realized he didn’t need an ID to buy the ingredients to make beer. Zach’s early experiences with homebrews involved drinking Brann’s failed beers at high school parties. Marcus got his start with a beer kit gifted to him from his aunt which quickly transformed into a homebrewing obsession. Zach and Marcus both consider IPAs their favorite style to brew and Brann is happy with any recipe that is balanced and delicious.

This recipe, as with many, came about as a happy accident.  It first came into being as a Single Malt and Single Hop (SMaSH) blonde beer for a friend’s wedding with a nice balance of 2-row malt and Willamette hops. When a couple of kegs were left over from the party, Brann had the idea to add whole-cone Citra hops to the finished kegs to see what would happen.

The rest, as they say, is history.  The Citra hops added a beautiful fruity, citrus aroma and flavor to an already sessionable blonde ale making for a delicious, easy-drinking patio beer. Don’t be afraid to have another!”

RELEASED: 5/24/17
KICKED: 7/5/17

Hazy Colorado Day
(7.1% ABV, 40 IBU)

Style: New England-Style IPA
Malts: 2-Row, Flaked Oats, White Wheat, Carafoam
Hops: Magnum, Citra, Simcoe, Mosaic, Summit
Yeast: East Coast IPA (INIS-008)
Brewer: Marc Svitak

This hazy IPA bursts with fruity, hoppy aromas and flavors while keeping the bitterness to a minimum.

In the words of the brewer:

“Marc Svitak has been homebrewing since 2013. He has brewed over 100 batches since then and was a gold medal winner in the Winter Ale category at the 2017 Big Beers, Belgians, & Barleywines Festival in Breckenridge. Marc has been to two of the National Homebrewers Conferences and will be attending the 2017 one in Minnesota this year.  He has one beer that took 2nd place in the regional finals and is hoping for a national finals medal in June.  He also plans to brew a Pro-Am beer with a local brewery for the 2017 Great American Beer Festival.

Marc has never brewed a New England-style of IPA and wanted to try out this type of beer.  He loves the juicy flavor and aroma these types of beers have, he’s a hop-head to the core.”

RELEASED: 5/9/17
KICKED: 6/20/17

Rhino Crash
(7.2% ABV, 69 IBU)

Style: New Zealand IPA
Malts: 2-Row, Caramel/Crystal 30L, Melanoidin, White Wheat, Caramel/Crystal 60L  
Hops: Waimea, Wai-iti, Rakau, Pacifica, Nelson Sauvin, Motueka, Green Bullet, Pacific Jade
Yeast: SafAle American (US-05)
Brewers: Rhino Staging & Event Solutions

Rhino Crash uses all New Zealand hops and drinks like a West Coast IPA–assertive, bitter, and orange-like with underlying tropical notes.

In the words of the brewers:

“Rhino Staging & Event Solutions is the premier production labor solution across the United States providing high quality technical professionals since 1991.  A sister company under the Rhino umbrella, Rhino Colorado has been building concert stages and corporate events in the Denver and surrounding areas since 1999.

A group of rhinos is referred to as a “crash.”  We are proud to call our Rhino Colorado team our crash and we have “crashed” Factotum to partner with and brew this refreshing and delicious Rhino Crash IPA.”

RELEASED: 3/20/17
KICKED: 5/5/17

Fourth Watch
(11.5% ABV, 22 IBU)

Style: Belgian Dark Strong Ale
Malts: Belgian Pilsner, Special B, Carafoam, Flaked Oats, Melanoidin
Hops: Tettnang, Styrian Golding, Saaz
Yeast: Belgian Monk Ale III (INIS-203)
Additional: Candi Sugar, Raisins
Brewer: Aaron Mieseler

In the words of the brewer:

“I am a Wisconsin native and it was there I was first exposed to craft beer about 15 years ago.  I moved to Denver 12 years ago and, since moving here, my interest in the craft has grown.  I enjoy most styles of beer but I lean toward IPAs, Belgians, and sours.  I am fascinated by the incredible quality and innovation of our local breweries.  I have dabbled in homebrewing but I find that I like different beers most of the time and committing to drinking a five gallon batch is often too much.  But when I had the opportunity to brew a seven BBL batch at Factotum, I jumped at it.  It was fun to create a recipe with Chris and then be involved in the entire brewing process on a commercial system.  I hope you enjoy it!

In past centuries, cities were protected from enemy attacks by a city wall.  As an added security, soldiers were stationed at strategic locations on the wall.  These men acted as watchmen, constantly scanning the land around the city for possible threats.  They would sound alarm if any danger approached.  The night watch was divided into four time periods, beginning at 6 PM and ending the following morning at 6 AM.  The final watch, the Fourth Watch, lasted from 3-6 AM.  This was by far the most difficult watch for a soldier to stay alert.  He needed to be especially vigilant to ensure the safety of the city.

This Belgian dark strong ale, coming in at 11.5% ABV, honors the fortitude of these protectors of the city.  Oats were added to the grain to increase body and smoothness.  Raisins were also added post-fermentation to accent the dried fruit esters that the Belgian yeast imparts.”

RELEASED: 12/13/16
KICKED: 4/21/17

Bourbon Barrel-Aged Tuckaboo Winter Warmer
(8% ABV, 47 IBU)

Style: English Barleywine (Winter Warmer)
Malts: Maris Otter, Melanoidin, Vienna, Caramel/Crystal 120L
Hops: Nugget, Fuggle
Yeast: English Ale VII (INIS-317)
Additional: Bitter Orange Peel, Cinnamon, Grains of Paradise, Clove
Brewers: Kurt Streeb and Brian Sellers

In February of 2016, we put what remained of Tuckaboo into barrels from one of the world’s most famous Bourbon distillers.  We let that beer sit until November of 2016 until we put it on tap for you to enjoy!

A little background on the brewers:

“Kurt Streeb is an environmental consultant, occasional home brewer, and craft beer lover.  Kurt’s a graduate of the University of Colorado, Boulder (Go Buffs!) and has lived in Colorado for 15 years.  Brian Sellers is a molecular biologist, first time home brewer, and craft beer lover.  A Denver native, he is also a graduate of the University of Colorado.  Kurt and Brian met through Kurt’s wife (Brian’s coworker).  Their dogs have become best friends.

We decided on an English barleywine because it’s a style we’ve never brewed before and it’s not a beer typically offered by most breweries.  We wanted to play around with spices to try and come up with a unique flavor profile beyond just a basic barleywine.  We hope the addition of spices make this a perfect holiday beer (even though it’s being released in October; Kurt and Brian both have October birthdays, hence the release date) to be enjoyed throughout the cold winter months.  The beer’s name is a combination of our dogs’ names: Tucker and Pikaboo.”

Non-Barrel-Aged Version:
RELEASED: 10/11/15
KICKED: 2/23/16

Barrel-Aged Version:
RELEASED: 11/18/16
KICKED 4/22/17

(5.5% ABV, 35 IBU)

Style: Brown Ale
Malts: Maris Otter, Brown Malt, Caraamber, Flaked Barley, Amber Malt, Roasted Barley
Hops: Columbus
Yeast: SafAle American (US-05)
Additional: Coffee (The Agápē Roasting Project), Natural Vanilla Flavor
Brewers: Andy Espinoza and Malina Pruett

This brown ale features a balance of light-roasted coffee flavors followed by subtle notes of vanilla.

In the words of the brewers:

“We are Andy Espinoza and Malina Pruett from Action Label Company in Denver, Colorado.  Andy was born and raised here in Denver whereas Malina was raised in Washington state and migrated to Denver in 2001.  We met by mutual friends on Saint Patrick’s Day 2012. Malina works in aviation, training commercial pilots.  Andy has run his family label printing business Action Label Co. in the Sunnyside neighborhood for the last 25 years.  We love to spend our time camping & ATVing with our four children.

We became beer connoisseurs about three years ago when Malina took Andy to a beer pairing dinner in Winter Park for his birthday.  At that time, we realized what a big market Denver has for craft beer and started our journey in trying all the different types of beers out there. When we found Factotum Brewhouse we were very excited to see the concept of the business is like no other, each time we come in there’s a new style/type of beer on tap.  We got excited over the prospect of brewing and what  type of beer we’d like to brew.  We started playing with ideas and came up with the Coffee Bean Vanilla Brown.”

RELEASED: 1/23/17
KICKED: 4/11/17

(4.3% ABV, 32 IBU)

Style: Milk Stout
Malts: Maris Otter, Flaked Rye, Flaked Oats, Chocolate Rye Malt, Flaked Barley, Caraamber, Chocolate Malt, Roasted Barley, Malted Oats
Hops: Magnum
Yeast: English Ale III (INIS-313)
Additional: Lactose, Almonds
Brewers: Trina George and Matt Stanley

This thick, sweet milk stout was aged over almonds.  In fact, “Mandelmilch” is German for “Almond Milk.”  Take note, however, that this is a milk stout brewed with almonds, not a stout brewed with almond milk.

In the words of the brewers:

“We are Trina and Stanley. Trina is a Colorado Native who has grown up in Denver. Stanley isn’t a native but he is a military brat who joined the Army himself when he was old enough and he finally settled in Denver after deployments to Iraq and Afghanistan. We love beer. We love each other, our dog Bogey, and Colorado, but we love beer the most. We visit pretty much every microbrewery we can find, both here in Colorado and whatever city we were traveling in. We have tried some homebrewing, the first batch wound up being a disaster (mostly Stanley’s fault), the second batch came out decent, and the third is currently in progress. We decided it would be fun to do a batch with some professionals and settled on a milk stout aged with almonds since Stanley has a bit of a sweet tooth and both of us really enjoy a good stout.”

RELEASED: 7/27/16
KICKED: 3/30/17

Myrcene Me!
(7.1% ABV, 59 IBU)

Style: American IPA
Malts: 2-Row, Caramel/Crystal 20L, Munich 10L, White Wheat
Hops: Nugget, Amarillo, Citra, Simcoe
Yeast: English Dry Ale (INIS-318)
Brewer: Robert Bell

In the words of the brewer:

“I have been a homebrewer for 10 years and am currently enrolled in the Applied Craft Beer program at Regis University.  My wife and I share a passion for craft beer and make brewery visits and tastings a regular and important part of every vacation .  I am currently interning with a craft brewery in north Denver and look forward to the prospect of taking my passion to the next level.

Crystal malt and a touch of Munich complement the hop profile with a light toasted malt flavor.  A small amount of white wheat is added for mouthfeel and head retention.  But the real stars are the hops!  The hops for this beer were specifically chosen for their high levels of myrcene oils which are responsible for the citrus/fruit flavors and aromas in hops.  With over 6.5 pounds of hops added at whirlpool and dry-hopped with an additional 5.5 pounds of Amarillo, Citra, and Simcoe; this is a balanced, citrusy IPA that’s light on bitterness and big on aroma!”

RELEASED: 12/20/16
KICKED: 3/8/17

(6.5% ABV, 72 IBU)

Style: American IPA
Malts: 2-Row, Torrified Wheat, Caramel/Crystal 60L, Amber
Hops: Centennial, Cascade, Citra
Yeast: English Ale II (INIS-312)
Brewer: John Pratt

An IPA that’s all English in the malts, all American in the hops.  With a slightly fruity aroma, this beer begins toasty, sweet, and slick up front then transitions into a big, bitter, piney hop blast.

In the words of the brewer:

“I love Colorado –the people, the beer, the outdoors, skiing, biking, and hiking.  There’s so much here that I stayed, moving here in ‘97.  I’ve been brewing for 13 years, having started with a friend that introduced me to the craft.  I got hooked and have tried a wide variety of different styles over the years.

I love IPAs, especially when they create a good balance of malt and hops.  The combination of flavors, aromas and bitterness provide a complex beer but one that you’ll happily enjoy over and over.
The name comes for a series of different beer names — Idiot Proof Ale, Belgian Half Wit and The Blonde (yup, just The Blonde).”

RELEASED: 10/1/16
KICKED: 3/8/17

Guy Fawkes
(6.5% ABV, 24 IBU)

Style: English Brown Ale
Malts: Maris Otter, Brown Malt, Caraamber, Honey Malt
Hops: Willamette, Apollo
Yeast: English V (INIS-315)
Brewer: John Emrich

A toasty and biscuity brown ale from brewer John Emrich.

In the words of the brewer:

“I’m an Evergreen, Colorado resident and firefighter with a passion for beer. My first partnership with Factotum was also with Toby Gerard of Brewability Lab, we produced Conundrum Bier de Garde.

This round of brewing I proudly offer you the Guy Fawkes British Brown. No coffee, no chocolate, just a northern tradition with a touch of southern sweetness. Hopefully, you can’t have just one.”

RELEASED: 7/30/16
KICKED: 1/21/17

St. Dominic’s ALE-leluia
(6.7% ABV, 27 IBU)

Style: Belgian Blonde
Malts: Belgian 2-Row, White Wheat, Vienna
Hops: Willamette
Yeast: Belgian Monk Ale I (INIS-201)
Brewers: Br. Brent Bowen O.P. and clergy and volunteers from St. Dominic’s Parish

Based off of a recipe by Br. Brent Bowen O.P. from St. Louis and brewed by Br. Brent and his friends from St. Dominic’s Parish here in Denver, ALE-leluia was brewed for St. Dominic’s Oktoberfest celebration–but you can get it at Factotum, too!  The beer is light in color but possesses flavors of dark fruit like plum and raisin.

RELEASED: 9/8/16
KICKED: 11/28/16

Caramel Corn Cream Ale
(4.8% ABV, 14 IBU)

Style: Cream Ale
Malts: 2-Row, Flaked Corn, Caramel/Crystal 10L
Hops: Cascade
Yeast: Golden Kölsch Style Ale (INIS-572)
Brewer: Aaron Murphy

Aaron competed in Factotum’s March Homebrewers Bracket Challenge wherein small-batch brewers went head-to-head in a bracket tournament.  Winner was decided by which beer kicked first.  Ultimately, Aaron’s beer–a fairly traditional cream ale but with the addition of caramel malts–won and will be served at our Great American Beer Festival booth this year.  Can’t make it to the fest?  Drink it in the Factotum taproom!

RELEASED: 8/23/16

(5.1% ABV, 15 IBU)

Style: Graff
Malts: 2-Row
Hops: Nelson Sauvin, Palisade, Nugget
Yeast: Colorado IPA (INIS-003)
Additional: Cider extract
Brewer: Mahatma Concentrates

Brewed by fellow Sunnyside business Mahatma Concentrates, this style of beer is most closely related to a graff, a beer/cider hybrid (although, at over 80% grain, this version leans heavily towards the beer side of the combination).  Very light and crisp, Mahatma Graff utilizes hops known for their fruity and/or wine-like characteristics late in the boil for maximum flavor and aroma with little to no bitterness.

RELEASED: 4/29/16
KICKED: 8/26/16

3 Weissmen Blood Orange Wheat
(5.7% ABV, 8 IBU)

Style: Hefeweizen
Malts: Wheat Malt, Pilsner
Hops: Hallertauer, Saaz
Yeast: Classic Hefeweizen (INIS-545)
Additional: Organic blood orange concentrate
Brewer: Tribe Alpha

Brewed by Factotum’s tech support team, the folks who designed the very website you’re currently on, 3 Weissmen is a light a refreshing wheat beer with a touch of blood orange flavor.

In the words of the brewers:

“Tribe Alpha is a web support company specializing in analyzing, maintaining, and enhancing WordPress and Magento websites. They just also happen to double as beer enthusiasts and connoisseurs. Gary Clift, Jessica Adkisson, and Paul Nagy decided to do some team building while building an easy-drinking summer beer at their favorite meeting place, Factotum Brewhouse. The result was the 3 Weissmen Blood Orange Wheat.

Raise a glass with the Tribe Alpha brewers most Friday afternoons at Factotum or visit them anytime online at”

RELEASED: 8/5/16

Pretty Fly 4 A White Girl
(6.4% ABV, 61 IBU)

Style: White IPA
Malts: Pilsner, Torrified Wheat, Vienna
Hops: Phoenix, Centennial, Citra, Hallertau, Galena, Tettnang, East Kent Golding, Pacific Gem, Amarillo, Willamette, Apollo
Yeast: Belgian Wit Ale (INIS-241)
Additional: White Tea, Lavender
Brewer: Factotum Staff (Michelle Whelton)

Brewed with white tea and lavender, this white IPA starts with a floral, fruity, spicy note which transitions to lavender before finishing with a hoppy bite.  This beer is the brainchild of Michelle Whelton, Factotum’s longest-running bartender.

From the brewer:

“Michelle is originally from rural Illinois (Beecher, specifically) and is a Cicerone Certified Beer Server continuing her beer education as a bartender and intermittent brewer at Factotum Brewhouse.  She is working her way towards Certified Cicerone.

Michelle began her adventures in beer bartending at the Surfside Tap Room in San Diego but has been living in Denver for a little over a year with her boyfriend and Sphynx kitten.

When not drinking a beer, Michelle enjoys a nice, hot cup of tea and thought it would be a cool idea to combine the flavors after trying Factotum’s Yer Ma Mate Black IPA with yerba mate.  She likes the way hops are mellowed out by the tea thus offering opportunities for other flavors like lavender to be featured as well.”

RELEASED: 5/17/16
KICKED: 9/4/16

Double L
(6.2% ABV, 24 IBU)

Style: Irish Red Ale
Malts: 2-Row, Munich 10L, Caramel/Crystal 10L, Roasted Barley, Carafoam
Hops: East Kent Golding, Tettnang
Yeast: English Ale V (INIS-315)
Brewer: Brian Kempf

In the words of the brewer:

“I’m originally from Wisconsin but moved to Colorado in 1997 for graduate school.  I have a PhD in Microbiology from Colorado State University and am a researcher at the University of Colorado Anschutz Medical Campus.  I have been an avid homebrewer for over 15 years and love Colorado craft beers.  I am working towards starting my own brewery.

The beer I chose to make is the first recipe I ever made and I wanted to scale it up from five gallons to seven barrels.  The double L in the beer’s name is for my two kids, Lauren and Logan.  I want to give a big thanks to my wife Emily for supporting my dream and encouraging me to go for it, my friends and family for being my tasters for many years, and everyone at Factotum for helping me out and letting me make the beer.”

RELEASED: 5/12/16
KICKED: 8/23/16

Kuzzin KYsser
(4.5% ABV, 36 IBU)

Style: Kentucky Common
Malts: 6-Row, Flaked Corn, Flaked Rye, Carafa III
Hops: Cluster, Tettnang
Yeast: Pacific Ale (INIS-012)
Brewer: Ian Martin

A favorite of the miners in the Louisville, Kentucky area circa the late 1800’s, this near-extinct style of beer is dark amber, malty, slightly sweet, and features Cluster hops (a classic American hop used in many historical beers) and Tettnang hops (a German hop that celebrates the miners’ ancestry).

In the words of the brewer:

“Ian grew up in northern California and moved to Denver eight years ago with his wife Shannon after getting his Computer Science degree from San Diego State.  They now have two daughters, a dog, and two cats.  Ian was convinced (fairly easily) by a friend to try home brewing five years ago.  It stuck.  Since then, he has brewed about 30 batches, submitted entries to four competitions, and made lots of friends in his neighborhood.  Ian and Shannon have volunteered at GABF for the last five years, maybe they’ve even served you a sample.  On weekdays Ian is a professional software engineer, on weekends he’s an amateur handyman, having remodeled his basement (to include a bar!) and currently finishing a kitchen remodel.  Because of that, it’s been a while since he’s been able to brew, so today is a happy day to be able to have some fresh beer!

This beer is a Kentucky Common, a style nearly extinct except for some crude records from the late 1800’s.  Kentucky Common was brewed from about 1850 until prohibition in the Louisville area.  It was intended to be a quick turnaround for the breweries and bars, only about a week between mash to tap.  A “sessionable” beer in contemporary parlance, this version is an amber, slightly malty brew with a mix of American cluster and German noble hops.  The original drinkers of this beer were usually miners from the area, having a pint or two after a long day of work.  I chose this style because I like making unique yet drinkable beers and I’ve not yet seen this one anywhere before.  I like that this beer is one of only a few “true American” style, and that it’s a style that most people can enjoy.  There are two things I like most about brewing: the technicalities of the process and sharing it with friends.  Being able to brew with Factotum is the best of both, a lot of beer with a lot of friends.”

RELEASED: 4/16/16
KICKED: 7/22/16

Gentleman Johnny’s
(7.7% ABV, 57 IBU)

Style: English-Style IPA
Malts: UK 2-Row, Maris Otter, Caramel/Crystal 60L
Hops: East Kent Golding, Phoenix, Challenger, Northdown
Yeast: English Dry Ale
Brewer: Jake Schlueter

“I’m a South Dakota native who has lived in Denver for 12 years.  When I moved to Denver I quickly learned I was surrounded by beer and couldn’t help but fall in love with the immense selection and quality Colorado has to offer.  For the past decade I’ve worked in alcohol licensing helping restaurants navigate through paperwork and regulatory agencies in effort to legally serve alcohol to the public.  This involvement in the industry and my love of beer led me to the idea that it’s time to start learning how to brew beer.  Luckily, Factotum opened just a few blocks from my house in Sunnyside and I learned that brewers of any skill level can work with Chris and his team to create innovative beverages.  When not working with alcohol in some manner I teach, write, and sometimes perform music.  Maybe I’ll even get to play a set at Factotum some day!

I’m a fan of all styles of beer but my favorites are IPAs.  I thought it would be interesting to brew an IPA with traditional English hops and malts but have a slightly higher ABV than one would typically see.  The name “Gentleman Johnny’s English IPA” was suggested to me by my brother-in-law who is a descendant of John Burgoyne, an English general during the Revolutionary War.  Burgoyne is mostly known for surrendering a large army of British troops and leaving them behind while he promptly “hopped” on the first boat back to London.  “Gentleman Johnny,” as he was known, was an infamous coward.  I’m a pretty big wimp myself so I thought this was a fitting name for my brew.”

RELEASED: 3/26/16
KICKED: 7/22/16

Dark Matter
(8% ABV, 33 IBU)

Style: “Strong Black Ale”
Malts: 2-Row, Torrified Wheat, Roasted Barley, Chocolate Malt, Flaked Barley, Black Malt
Hops: East Kent Golding, Hallertau
Yeast: Northern California Ale (INIS-001)
Brewer: Joshua and Sylvia Thurmond

Many months ago, Joshua and Sylvia Thurmond won a homebrew competition sponsored by SalusWorld and the grand prize was to brew a large-batch on Factotum’s system. Well, we finally got around to brewing their winning beer: Dark Matter Strong Black Ale.

What’s a strong black ale? It is a description of a beer that doesn’t really fit a style. According to Joshua, he went to the homebrew store without a plan—he just made up the recipe as he went along. Entered into the competition as a Scotch ale, Dark Matter also features components of stout and weizenbock. It is exceedingly smooth and creamy with hints of chocolate and roast.

According to the brewers:

“Sylvia and Josh Thurmond are obsessed with beer. Sylvia has a background in biology and chemistry and Josh is former chef–how could they not brew?! Dark Matter was the brainchild of Josh and Sylvia when pressed to create a beer for their first competiton. They won over the judges with the dark Scotch ale and tied for the People’s Choice with their 1834 Double Ale, an old-style ale adapted from shipping records. Sylvia and Josh also live a serious Colorado lifestyle as avid skiiers, kayakers, MTBers, chicken farmers, and more!”

RELEASED: 11/13/15
KICKED: 6/26/16

Chain Reflection
(5.9% ABV, 56 IBU)

Style: American Pale Ale
Malts: 2-Row, Caraamber, Caramel/Crystal 20L, Carafoam
Hops: Galena, Citra, Simcoe, Willamette, Cascade
Yeast: Central California Ale (INIS-002)
Brewer: Justin Theodorakos and classmates

This is the second beer students of Regis University’s Certificate in Applied Craft Brewing have brewed at Factotum.  This pale ale features first-wort hops and an abundance of late-boil hops making for a beer that’s low on bitterness but big on aroma and flavor.

In the words of the brewers:

“Justin Theodorakos is a student of Regis University’s Certificate in Applied Craft Brewing program.  This recipe was a winner during the in-class team homebrew competition.  It was brewed by Justin, Chris Walters, Brittany Portman, Scott Lembke, and Richard Santello.

We all wanted to brew a beer with a nice hoppy bouquet that was refreshing and would appeal to everyone, including ourselves.  It’s hard to go wrong with a tasty hop-forward American pale ale so we decided on that style.  We brainstormed some of our favorite beers and looked into what ingredients would get us the desired flavor profile we were going for.  We didn’t want it to be too bitter but we did want a big flavor and aroma hop profile. We tasted several different grains and settled on four different hops to get us there.

We selected pale ale as a base malt for its well-rounded flavor, Caraamber (Victory equivalent) malt for its warm biscuit aroma, caramel/crystal for enhanced mouthfeel and body, and Carafoam for foam stability.  The hops all work in harmony to create a wonderful citrus, flowery, piney, almost woodsy aroma to the beer.  The late addition hop schedule seems almost continuous, with seven different hop additions in the last fifteen minutes of the boil.”

RELEASED: 4/21/16
KICKED: 6/22/16

(9% ABV, 43 IBU)

Style: Double/Imperial Chocolate Stout
Malts: Maris Otter, Flaked Oats, Chocolate Wheat Malt, Roasted Barley, Caramel/Crystal 80L, Black Malt
Hops: Magnum, East Kent Golding
Yeast: English Ale VIII
Additional: Ecuadoran Cocoa Nibs
Brewer: Eli Gerson (D+i Creative)

Eli is the President of D+i Creative, a brand and product agency in Denver, Colorado.  Eli is an award-winning homebrewer who collaborated with his company team to design this beer in celebration of the company’s new identity launch.

D+i believes in daring creativity that matters, a mantra which we apply to all our client engagements as we help them develop relevant differentiation in their market.  Naturally, we had to create a daring, memorable, and drinkable beer.

Strikethrough is a double chocolate stout and the recipe comes from a modified homebrew recipe.  It features oats, roasted malt, and a large addition of Ecuadoran cocoa nibs.  The name Strikethrough comes from the many hours spent developing the new name of our company; countless concepts were crossed-out before landing the perfect evolution from Design & Image Communications to D+i Creative.

Expect a big, smooth, decadent, full-bodied stout with plenty of chocolate notes.

RELEASED: 12/19/15
KICKED: 5/21/16

Milk Stout
(7.3% ABV, 29 IBU)

Style: Milk Stout
Malts: 2-Row, Chocolate, Caramel/Crystal 80L, Roasted Barley, Flaked Oats
Hops: Magnum, East Kent Golding
Yeast: Dublin Ale (INIS-301)
Additional: Lactose, Ghanaian Cocoa Nibs, Caramel, Roasted Peanuts
Brewer: Darci Amundson and Josh Favinger

Brewed with cocoa nibs, loaves of caramel, and real roasted peanuts (those with nut allergies, stand clear of this beer), this beer is a liquid version of your favorite candy bar.

In the words of Darci:

“When I moved to Colorado nine years ago one the first thing I did was go to the Great American Beer Festival (GABF)–I knew this was home.  Four years ago I signed my boyfriend and myself up for a class on homebrewing and, after that class, we were hooked!  We like to incorporate specialty ingredients in our beer to create new and exciting flavors you don’t typically get at the breweries.”

RELEASED: 1/26/16
KICKED: 4/23/16

Wildlands Cranberry Cream Ale
(6.4% ABV, 16 IBU)

Style: Cream Ale
Malts: 6-Row, Flaked Rice
Hops: Centennial
Yeast: American Ale (INIS-010)
Additional: Unsweetened Cranberries
Brewers: Chris MacDermaid and Trupti Suthar

“Chris is originally from Michigan but has lived in Colorado since 1988.  He graduated from CSU and works at NOAA.  Trupti is from New Jersey and moved to Colorado in 2004 after a job relocation; she works in healthcare.  We met online and have been married since 2014.  While house-shopping in the spring of 2015, Trupti stumbled upon Factotum and has been a patron ever since.  She loved Factotum’s concept and purchased a membership for Chris as a birthday present.  We both consider Denver our hometown and enjoy all the urban and outdoor amenities.  We have two cats and two dogs.

We had no prior experience brewing but we are seasoned drinkers as well as curious learners.  The idea for the cranberry cream ale was an amalgamation of influences: the time of year (winter), experimentation in the kitchen, and the want for a lighter option in the taproom.  We told the brewmaster what we wanted and VOILA!  Perfection!  The color recalls the Colorado sunset and the flavor is like a crisp morning on your tongue.  Enjoy a glass and the journey!”

RELEASED: 3/1/16
KICKED: 4/12/16

Intensity Break Coffee Brown
(5.8% ABV, 23.3 IBU)

Style: American Brown Ale
Malts: 2-Row, Brown, Chocolate, Carafoam, Caramel/Crystal 120L
Hops: Chinook, Nugget
Yeast: Central California Ale (INIS-002)
Additional: French Oak Staves, Coffee
Brewer: rowland+broughton architecture

This American-style brown ale was infused with coffee and French oak post-fermentation.  The aroma, most of the flavor, and the caffeinated effect it has on the drinker are all from the coffee but the oak imparts a touch of vanilla that keeps the toasted and roasted flavors in check.  Intensity Break finishes very, very dry.

In the words of the brewers:

“rowland+broughton is a Colorado-based architecture, interior design, and urban design firm with studios in Aspen and Denver.  We specialize in hospitality design as well as residential architecture and interior design.  As part of our office culture we try to get out into the community and have fun together as a team so we decided to brew a beer that would debut at our annual office holiday party and appeal to many tastes.  Among the staff we have many beer lovers and several homebrewers so we chose the biggest beer geeks among us to brew this batch.  Will Otte, Mark Bever, and Brandt Shwayder participated in the making of this coffee-infused brown ale with the consultation of the rest of the Denver team.

As architects and interior designers, we drink a lot of coffee to keep our energy and focus high.  At the end of the day, sometimes we need an “intensity break” among our office colleagues.  Oftentimes, this is a unique beer or interesting glass of wine poured in our communal kitchen.  What better way to combine our tastes than with a beer with a caffeine kick?  Along with the coffee, we added French oak barrel staves post-fermentation to bring a vanilla-essence complexity to the final beer.  We hope the result is a highly drinkable (and somewhat buzzy) brew.”

RELEASED: 12/18/16
KICKED: 4/12/16

Rye Guy
(5.1% ABV, 50 IBU)

Style: Rye Pale Ale
Malts: 6-Row, Maris Otter, Biscuit, Flaked Rye, Flaked Barley, Carafoam
Hops: Willamette, Perle
Yeast: London Ale (INIS-303)
Brewer: Justin Theodorakos

This pale ale keeps the hops very minimal, allowing the complex malt base to shine through.  The spiciness of the rye is kept in check by the rounded, full-bodied flavors of the flaked barley.

In the words of the brewer:

“Justin Theodorakos is originally from Troy, Pennsylvania, spent about seven years working, skiing, and going to school in Burlington, Vermont, and moved to Colorado in 2006 in search of bigger mountains and great beer.  I do my best to keep a good supply of tasty homebrew on tap for my beer-loving wife.  I also try to keep my two beautiful little daughters giggling and happy at home and spend my days working as a biologist for a local consulting firm.  I enjoy all types of beer from hop bombs to crisp lagers and have an affinity for rye malt. I first brewed this beer in an old garage in Wash Park (Denver).  I still remember my uncle telling me it was the best (and only) rye beer he’d ever had.

This beer utilizes a variety of malts, but is constructed to allow the rye flavor to come through without being overpowering or masked by too much bitterness.”

RELEASED: 10/8/15
KICKED: 2/28/16

(8% ABV, 47 IBU)

Style: English Barleywine (Winter Warmer)
Malts: Maris Otter, Melanoidin, Vienna, Caramel/Crystal 120L
Hops: Nugget, Fuggle
Yeast: English Ale VII (INIS-317)
Additional: Bitter Orange Peel, Cinnamon, Grains of Paradise, Clove
Brewers: Kurt Streeb and Brian Sellers

“Kurt Streeb is an environmental consultant, occasional home brewer, and craft beer lover.  Kurt’s a graduate of the University of Colorado, Boulder (Go Buffs!) and has lived in Colorado for 15 years.  Brian Sellers is a molecular biologist, first time home brewer, and craft beer lover.  A Denver native, he is also a graduate of the University of Colorado.  Kurt and Brian met through Kurt’s wife (Brian’s coworker).  Their dogs have become best friends.

We decided on an English barleywine because it’s a style we’ve never brewed before and it’s not a beer typically offered by most breweries.  We wanted to play around with spices to try and come up with a unique flavor profile beyond just a basic barleywine.  We hope the addition of spices make this a perfect holiday beer (even though it’s being released in October; Kurt and Brian both have October birthdays, hence the release date) to be enjoyed throughout the cold winter months.  The beer’s name is a combination of our dogs’ names: Tucker and Pikaboo.”

RELEASED: 10/11/15
KICKED: 2/23/16

(7.9% ABV, 37 IBU)

Style: Bière de Garde
Malts: Pilsner, Vienna, Dark Wheat, Torrified Wheat, Caramel/Crystal 80L, Chocolate
Hops: East Kent Golding, Northern Brewer, Tettnang
Yeast: Farmhouse Ale (INIS-291)
Brewer: John Emrich and Toby Gerard

A darker, richer version of saison, this bière de garde features hints of the typical, fruity, spicy Belgian yeast with complex malt notes and a noticeable warmth from the high alcohol content.

In the words of John:

“Toby Gerard founded The Brew Crew homebrewing club a year and a half ago with the goal of spreading the practice of brewing to a wider audience through special events, live demonstrations, and collaborations like this one.  He was a part of the inaugural Beer Geek program at the 2014 GABF and has lectured at Denver University for their Beverage Management course.  He is currently in training for the BJCP and is an assistant at a brewery-in-planning called Brewability Lab. Evergreen Brewing Company founder John Emrich just likes to make and drink beer, but not alone.

What is a bière de garde, you ask?  A conundrum, shrouded in mystery, wrapped in an enigma.  To Toby, bière de garde is a more robust, richer, malt-forward saison that has also been cellared.  The name literally translates to ‘beer which has been kept or lagered.’  A notoriously difficult style to pin down and recreate, ‘this was my attempt to combine the strong farmhouse yeast aromas associated with a saison, with rich caramel and toasted malt qualities.  Hop aroma is very light on the nose and provides just enough bitterness on the back end.  This is a style of beer that you really don’t see in taprooms and breweries and we hope you enjoy our unique spin on this uncommon style,’ says Toby.  Because of the difficulty associated with categorizing this type of beer, we decided on the name “Conundrum” for this collaboration between Evergreen Brewing Company, The Brew Crew, and Factotum Brewhouse.”

RELEASED: 7/16/15
KICKED: 1/29/16

Local 303
(5.8% ABV, 75.3 IBU)

Style: Red IPA
Malts: 2-Row, Toasted Malt, Caramel/Crystal 60L, Carafoam
Hops: Galena, Pacific Gem, Willamette
Yeast: Central California Ale (INIS-002)
Brewer: Mark Hamel

With a pronounced toasted quality, Local 303 boasts a rich, deep, red hue and herbal, spicy hoppy notes.  The beer is named for Factotum’s beer club of which Mark is a member.

Mark Hamel is originally from New York, came to Colorado in 1982, and has been a proud Coloradan ever since.  Mark Hamel is a devoted husband and proud father of three.  In his free time he enjoys hockey, chess, and all outdoor sports.  He loves craft beers and is excited about the growing industry and wanted to be part of it by brewing his own beer.  Mark chose to brew an IPA because he loves the hoppy flavor.  Beer is always better with friends so he hopes you enjoy.

And, no, he’s not Luke Skywalker.

RELEASED: 9/19/15
KICKED: 1/21/16

5280 IPA
(5.8% ABV, 79.6 IBU)

Style: American IPA
Malts: 2-Row, Amber, Honey, Caramel/Crystal 20L
Hops: Columbus, Simcoe, Centennial, Citra, Chinook
Yeast: Southern California Ale (INIS-005)
Brewer: Steve Comeau

In terms of sheer quantity, this is Factotum’s hoppiest beer to date!  5280 IPA starts out unassumingly but, by the second sip, the big and bold American hop character cannot be ignored!

Here’s what Steve has to say about himself and this beer:

“I was born and raised in New England, moved to Denver 21 years ago, and have never looked back.  I came here for the skiing/outdoors and fell in love with the weather and this great city.  The craft beer scene was just taking off and it’s been an incredible wave to ride as a consumer and to see how the industry has established Colorado as a beer mecca.  I have been home brewing for 5 years and won a gold medal in the 2014 Colorado State Fair, a silver medal 2012, and I made it to the National Homebrew finals in 2011.  I also grow my own hops and look forward to using them in my beers in this fall.

I enjoy big IPAs especially West Coast-style which is what my IPA is based on.  But, I’ve also been enjoying barrel-aged styles and sours recently.  With so many breweries in Colorado and beyond, there are still so many more to try.  Hope you enjoy!  Cheers!”

RELEASED: 7/9/15
KICKED: 1/2/16

Factotum Dry Stout
(3.9% ABV, 42.4 IBU)

Style: Irish Dry Stout
Malts: 2-Row, Black Barley, Flaked Barley
Hops: Perle
Yeast: English Ale (INIS-311)
Brewer: Factotum Staff (Chris Bruns)

Roasted flavors and a dry mouthfeel, this dark ale might be described as a lighter version of that famous Dublin beer. Perle hops add a hint of mint.

RELEASED: 2/19/15
KICKED: 12/11/15

Seven Year Saison
(6% ABV, 20 IBU)

Style: Saison
Malts: Pilsner, Vienna, White Wheat, Munich, Carafoam
Hops: Nelson Sauvin
Yeast: Farmhouse (INIS-291)
Brewer: Jim Nelson

Jim Nelson is our intern from Regis University’s Certificate in Applied Craft Brewing program and he, along with several members of his family, made this beer for the wedding of his nephew, Michael.  The name refers to the length of time between when Michael met his bride-to-be and when they finally decided to tie the knot.  To honor the Nelson family name, Seven Year Saison is brewed exclusively with Nelson Sauvin hops.

RELEASED: 8/1/15
KICKED: 11/16/15

Denver Beer Trail Ale
(4.3% ABV, 18 IBU)

Style: Fruit Beer
Malts: Maris Otter, Flaked Oats, Carafaom
Hops: Centennial, Mosaic
Yeast: California Ale (WLP-001)
Additional: Palisade Peaches
Brewer: Mayor Hancock

Brewed by Denver’s Mayor Michael B. Hancock, VISIT DENVER, and the Colorado Brewers Guild, Denver Beer Trail Ale is a light, sessionable beer brewed with oats and Palisade peaches, the latter of which imparts the slightest amount of tartness to the finish.

RELEASED: 10/23/15
KICKED: 10/31/15

(6.4% ABV, 18.3 IBU)

Style: Kölsch
Malts: Pilsner, Vienna, White Wheat, Carafoam
Hops: Hallertauer Mittelfrueh
Yeast: Kölsch (INIS-571)
Brewer: Scott DeVelbiss

Frönen, German for “Indulge,” has a straight-forward and simple recipe in regards to grain and hops.  This is by design so that the malt flavors are more subdued to let the yeast steal the show.  The yeast is where the magic happens!  This brew has that wheaty, fruity, and white wine flavor that you would expect from a traditional Kölsch.  Go ahead and Indulge!

About the brewer:

“I have lived in Colorado Springs for seven years and love the weather and terrain in Colorado (compared to southeastern Michigan, the winters here are awesome!).  It’s great to have so many trails and mountains to hike and I finally just started skiing and snowboarding this past winter.  I have many years in the IT business and am currently a Junior Systems Administrator.  I really love my line of work but there’s just something about brewing that I feel more passionate about.  Family life is quite busy with a wife, two girls, and a crazy little white dog so I only have time for one hobby: brewing (the other 10 or so hobbies are on hold).

I have been brewing for almost six years and try to improve with every batch of beer I make.  The first few years were spent on extract and partial mash methods but I have been doing all-grain for around four years.  Not only are my brewing methods evolving but my taste for really good, rich, flavorful, and complex beer is evolving, too.  Beers I never would have dreamed of trying eight or nine years ago I now spend $16 on a bomber and say, “This is awesome!  I have to try brewing this!”  My latest obsession is aging beers in 10 gallon oak whiskey barrels that I purchased from a local distillery.

Craft beer is where it’s at!  Let’s all knock these domestic beer clowns out of the top spots!”

NOTE: Scott was one of two winners in a joint Factotum/CO-Brew homebrew contest; both winners’ beers are being sent to the 2015 GABF Pro-Am competition.

RELEASED: 9/9/15
KICKED: 10/31/15

Storm Trooper
(4.4% ABV, 38.5 IBU)

Style: Session Ale
Malts: 2-row, Flaked Oats
Hops: Phoenix, Galaxy
Yeast: Oregon IPA (INIS-004)
Brewer: Joe Dinnetz

This sessionable ale sports a slightly fruity aroma and a similar flavor accompanied by the slightest suggestion of hoppy bitterness.

Joe is a Colorado native.  In the summers he likes to golf and garden.  The rest of the year, he works as a high school teacher.  Toni (his wife) is originally from Kansas.  She does financial reporting and plays the viola.  Both have been home brewing together for about eight years and love watching hockey and football.

Here’s what Joe has to say about his beer:

“An extremely simple beer with an abundance of Galaxy hops, it is light in color and low in ABV.  The storm trooper goes down super easy so you’ll need a lot of them to do any damage.  It’s the perfect companion for attacking rebel weeds on hot days.”

RELEASED: 7/29/15
KICKED: 10/14/15

Yer Ma Mate
(7% ABV, 97 IBU)

Style: Black IPA
Malts: 2-Row, Caramel/Crystal 60L, Carafa III
Hops: Chinook, Simcoe, Amarillo
Yeast: American Ale (INIS-010)
Additional: Yerba Mate Tea
Brewer: Forrest Bassett

Roasted malts and a bold hop character are complemented with the herbal and green tea-like qualities of Yerba Mate, a South American tea.

RELEASED: 2/19/15
KICKED: 8/19/15

Dwyer’s Ire
(5.1% ABV, 24.9 IBU)

Style: Irish Red Ale
Malts: 2-Row, Caramel/Crystal 120L, Caramunich, Roasted Barley
Hops: East Kent Golding, Fuggle
Yeast: Scottish Ale (INIS-302)
Brewer: Craig Hewitt

Dwyer’s Ire is a traditional Irish red ale.  It starts with mild notes of caramel, toffee, and biscuit and, while lightly hopped, the addition of roasted barley imparts a quick, bitter bite in the aftertaste as well as a dry finish.

Read about the history of this beer here and here.

RELEASED: 6/7/15
KICKED: 8/19/15

(7.2% ABV, 62.7 IBU)

Style: American IPA
Malts: 2-Row, Melanoidin, Caramel/Crystal 60L
Hops: Mosaic, Zythos
Yeast: American Ale Mix (INIS-007)
Brewer: Jorge Chavez

With Mosaic hops added during first wort (pre-boil), in the boil, during flame-out (immediately after boil), and with Zythos as the dry-hop, #MZA is a tropical medley.  The beer sports many intermingling flavors including, but not limited to, mango, peach, and apricot.

In the words of Jorge Chavez:

“Citing inspiration from the 1988 movie Young Einstein, in which a young Albert Einstein, played by renowned actor Yahoo Serious, falls upon the theory of relativity while putting bubbles into beer, local man Jorge Chavez attempts to brew a beer with the help of the professionals at Factotum Brewhouse.

Jorge Chavez reporting from 9 News.

Jorge Chavez reporting from 9 News.

“I saw a video with two Canadians teaching people about the art of brewing beer.  They seemed like pretty knowledgeable people and I learned new words and phrases like ‘take off’ and ‘hoser.’  I’m working those into regular conversation but it isn’t as easy as I thought it would be.  I think it might not mean what I think it means,” says Jorge Chavez, pictured here sporting a beard, having snuck onto a local news studio.

Neighbors applaud his efforts to make beer: “Well, he made a nice torte once,” says next-door-neighbor Sharon, who sometimes watches the house when Jorge is away on vacation. “He sifted that flour like no one I’ve seen before.”  Steven, who lives down the block, says, “I saw him finish the Dry Dock/Wing Hut challenge in under two minutes. He looked like he was in a lot of pain.  Do you know if he is OK?”

His beer, #MZA, is an IPA brewed with Mosaic hops throughout the boil and dry-hopped with Zythos hops, a proprietary pellet blend with tropical and citrus tones.  “I just kept trying out different hops.  Then I decided to try these in beer and I found them to taste much better than in pellet form.”  The head brewer points out that the hops will balance out the grain bill into what should be a pleasantly hopped summer beer, reminiscent of tropical climates.  “But without the mosquitoes,” adds Jorge.  Why #MZA?  “It seemed pretty easy to graffiti around town.”

When not brewing, Jorge Chavez enjoys drinking beer, snowboarding, and solving relatively simple math problems.”

RELEASED: 6/11/15
KICKED: 7/29/15

American Amber
(5.3% ABV, 35.7 IBU)

Style: American Amber Ale
Malts: 2-Row, Honey Malt, Munich, Cara-Pils/Dextrine, Flaked Oats, Caramel/Crystal 60L, Chocolate Malt, Flaked Barley, Biscuit
Hops: Buzz Bullets, Simcoe, Nugget, Amarillo, Sorachi Ace, Centennial
Yeast: Southern California Ale (INIS-005)
Brewer: Factotum Staff (Chris Bruns)

With some exceptions, this recipe was created from surplus ingredients of previous batches. The result is a darker, thicker take on the classic American amber ale with moderate IBUs and complex hop flavors and aromas.

RELEASED: 3/5/15
KICKED: 7/22/15

“The Inaugural” Coconut-Vanilla Porter
(5% ABV, 18.6 IBU)

Style: English-Style Porter
Malts: Maris Otter, Caramel/Crystal 77L, Chocolate, Biscuit, Brown, Carafa III
Hops: Fuggle
Yeast: Dublin Ale (INIS-301)
Additional: Shaved and Toasted Coconut, Vanilla Beans
Brewer: Brann Greager and his classmates from Regis University’s Certificate in Applied Craft Brewing course.

This recipe was a finalist in a competition amongst other Certificate in Applied Craft Brewing students at Regis University. A porter with additions of coconut and vanilla.

RELEASED: 4/2/15
KICKED: 7/11/15

Peach Cobbler Ale
(3.5% ABV, 19.9 IBU)

Style: Cream Ale
Malts: 2-Row, Caramunich, Biscuit, 6-Row, Flaked Oats
Hops: Buzz Bullets
Yeast: Central California Ale (INIS-002)
Additional: Cinnamon, Peach Extract, Lactose
Brewer: Darci A. and Josh F.

Sweet and light, Peach Cobbler Ale is an easy-drinking, fruity refresher.

RELEASED: 2/19/15
KICKED: 6/16/15

Juniper Ale
(5% ABV, 74.9 IBU)

Style: American IPA
Malts: 2-Row, Caramel/Crystal 10L, Biscuit, Honey
Hops: Amarillo, Centennial, Hallertau, Northern Brewer
Yeast: Central California Ale (INIS-002)
Additional: Juniper Berries
Brewer: Robin and Justin James

With an IPA base, Juniper Ale begins with a sweet, berry aroma and flavor followed by a slight, hoppy kick.

RELEASED: 2/19/15
KICKED: 5/8/15