(6.2% ABV, 29 IBU)
Style: Classic American Pilsner
Malts: 6-Row, Flaked Rice, Flaked Corn, Melanoidin
Yeast: German Monk Lager (INIS-711)
Brewer: Factotum Staff (Chris Bruns and Ray Packingham)
With a very small amount of melanoidin malt to give the beer a little more depth of character, expect a straight-forward beer with a creamy mouthfeel, a dry finish, and floral and spicy notes from the Cluster hops.
(11.3% ABV, 43 IBU)
Style: English Barleywine
Malts: Maris Otter, Caramel/Crystal 60L, Special B, Chocolate Malt
Hops: Northdown, East Kent Golding
Yeast: London Ale I (INIS-303)
Brewers: Chris D’Amico and Johnny Flowers
This is a big, boozy beer that’s big on malt flavor and with just enough hops to even things out.
(5.8% ABV, 43 IBU)
Style: Colonial-Style Porter
Malts: Chocolate Malt, Crystal Dark, Finest Golden Promise, Torrified Wheat, Peat Smoked Malt
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.
(9.4% ABV, 13 IBU)
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.
(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)
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.
(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.
(6% ABV, 36 IBU)
Style: Brown Ale
Malts: 2-Row, Caramel/Crystal 60L, Carafoam, Caramel/Crystal 20L, Chocolate Malt, Black Patent
Hops: East Kent Golding, Willamette, Liberty
Yeast: American Ale (INIS-010)
Brewers: Treeline Homebrew Club
Backhand is a medium-dark brown ale with a sweetness up front and a light roasted aftertaste.
(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.
Makin’ Noise: Blood Orange Kveik
(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.
Almost every beer at Factotum is a rotating beer but, because they were brewed on a smaller 1/2 BBL system, these particular beers rotate in and out much more quickly; ask your bartender about the day’s selection.