grizzly2378
Well-Known Member
Went on a tour of Odell Brewing in Ft Collins yesterday for my birthday. My first time seeing behind the scenes of a commercial brewery, so it was pretty cool. A few observations/things learned:
--Odell recently expanded from a 50 bbl to 135 bbl system. They also recently added Texas to their distribution, essentially doubling the population that they distribute to.
--They also expanded their taproom recently and it's a beautiful facility.
--They have four house strains of yeast that they use.
--Grain to glass is 2-3 weeks for most beers.
--3000 lbs of hops go into a batch of St Lupulin, their summer seasonal.
--They do not filter any of their brews. They are all whirlpooled to drop the sediment out.
--All of their spent grains are given to a local dairy farmer to feed his cows.
--Their brew system is designed to capture steam, cool it and re-collect the water to re-use.
--While we were in there, they hopped a batch of Easy Street Wheat. It smelled awesome. And no boil overs
.
--I had a flight of six of their brews before the tour. One was called Super Union Chief Pale Ale, which is hopped with an experimental variety called Yakima Chief. The tasting notes said it had hints of piña colada. I was skeptical at first but sure enough, there were very distinct piña colada flavors. It was really, really good.
I also visited New Belgium and Left Hand but missed out on their tours. Nothing too exciting about New Belgium, but Left Hand has some really good stuff. Milk Stout Nitro and Smokejumper Imperial Smoked Porter stood out.
All in all, a great birthday!
Sent from my iPhone using Home Brew
--Odell recently expanded from a 50 bbl to 135 bbl system. They also recently added Texas to their distribution, essentially doubling the population that they distribute to.
--They also expanded their taproom recently and it's a beautiful facility.
--They have four house strains of yeast that they use.
--Grain to glass is 2-3 weeks for most beers.
--3000 lbs of hops go into a batch of St Lupulin, their summer seasonal.
--They do not filter any of their brews. They are all whirlpooled to drop the sediment out.
--All of their spent grains are given to a local dairy farmer to feed his cows.
--Their brew system is designed to capture steam, cool it and re-collect the water to re-use.
--While we were in there, they hopped a batch of Easy Street Wheat. It smelled awesome. And no boil overs
. --I had a flight of six of their brews before the tour. One was called Super Union Chief Pale Ale, which is hopped with an experimental variety called Yakima Chief. The tasting notes said it had hints of piña colada. I was skeptical at first but sure enough, there were very distinct piña colada flavors. It was really, really good.
I also visited New Belgium and Left Hand but missed out on their tours. Nothing too exciting about New Belgium, but Left Hand has some really good stuff. Milk Stout Nitro and Smokejumper Imperial Smoked Porter stood out.
All in all, a great birthday!
Sent from my iPhone using Home Brew
