PACK IT IN, PACK IT OUT

Born in Colorado

BEER

BORN

Mountain Pale Ale

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Rich chocolate brownie served with vanilla ice cream.

Brownie

Fish & Chips

Juicy beef burger with lettuce, tomato, and onion.

Burger

Tortilla chips topped with cheese, jalapeños, and your choice of protein.

Nachos

A timeless cocktail with bourbon, sugar, and bitters.

Old Fashioned

Classic margarita made with fresh lime juice and tequila.

Margarita

A house-made veggie patty with all the fixings.

Veggie Burger

Smoked brisket topped with BBQ sauce and served with fries.

BBQ Brisket

Tender pork belly served with a spicy apricot glaze.

Pork Belly Bites

Crispy chicken wings tossed in your choice of sauce.

Wings

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

A mix of seasonal vegetables stir-fried in a savory soy sauce.

Vegetable Stir Fry

Three tacos filled with smoked brisket, topped with pickled onions and cilantro.

Beef Brisket Tacos

Crispy chicken wings tossed in your choice of house-made sauce.

Chicken Wings

Slow-cooked brisket served in corn tortillas with fresh salsa.

Brisket Tacos

Crispy fried pickles served with a side of ranch.

Fried Pickles

Crispy cauliflower tossed in buffalo sauce, served with ranch dressing.

Buffalo Cauliflower

Classic cheesecake with a graham cracker crust.

Cheesecake

Spread hummus evenly on one side of each slice of whole grain bread.

Prepare the Base Layer

Grill the chicken breasts until fully cooked, then let them rest for a few minutes before slicing.

Cook the Protein Layer

Slice the cheddar cheese into thin pieces if not pre-sliced.

Slice Cheese

On two slices of hummus-spread bread, layer the grilled chicken, cheddar cheese, spinach leaves, tomato slices, and cucumber slices.

Layer Ingredients

Drizzle olive oil and balsamic vinegar over the veggies, then sprinkle salt and black pepper to taste.

Add Condiments

Place the remaining hummus-spread bread slices on top to complete the sandwich. Cut in half if desired and serve.

Top and Serve

Whole grain bread

Hummus

Grilled chicken breast

Cheddar cheese, sliced

Spinach leaves

Tomato, sliced

Cucumber, sliced

Olive oil

Balsamic vinegar

Salt

Black pepper

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet, crumble, and set aside.

Cook the Bacon

Chop the green onions into small pieces and set aside for topping.

Chop Green Onions

In a large bowl, combine the ground beef, beer, garlic powder, onion powder, salt, black pepper, and paprika. Mix until just combined.

Mix the Patty Ingredients

Divide the mixture into four equal portions and shape each portion into a burger patty.

Form Patties

Preheat your grill or skillet over medium-high heat.

Preheat Grill or Skillet

Place the burger patties on the grill or skillet and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, top each patty with shredded cheddar cheese and cover to allow the cheese to melt.

Melt the Cheese

Lightly toast the burger buns on the grill or in a toaster.

Toast Burger Buns

Place each cheese-topped burger patty on the bottom half of each toasted bun.

Add the Patties

Top each burger with crumbled bacon and chopped green onions. Cover with the top half of the bun.

Add Toppings

Serve the burgers immediately with your favorite sides and enjoy your Colorado-inspired beer food!

Serve

Ground beef

Beer (preferably a Colorado craft beer)

Cheddar cheese (shredded)

Bacon (cooked and crumbled)

Green onions (chopped)

Burger buns

Garlic powder

Onion powder

Paprika

Place the beer in the refrigerator for at least 2 hours before serving to ensure it is cold.

Chill the Beer

Choose a suitable glass or pitcher to serve the beer. If desired, rim the glass with salt for an extra flavor.

Prepare the Glass

Fill the glass or pitcher with ice cubes until it's about halfway full.

Add Ice

Slowly pour the chilled beer over the ice, filling the glass to the desired level.

Pour the Beer

Add lemon slices and olives for garnish, if desired.

Garnish

Beer

Lemon slices

Olives

Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cocoa powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, mix together the milk, melted butter, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

If desired, add food coloring to the batter and mix until the color is evenly distributed.

Add Food Coloring

Grease and flour a 9x13 inch baking pan to prevent sticking.

Prepare the Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Cool the Cake

While the cake is cooling, prepare the toppings by whipping the cream and washing the berries.

Prepare Toppings

Once the cake is cool, dust the top with powdered sugar, and serve with fresh berries and whipped cream.

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Unsalted butter, melted

Vanilla extract

Cocoa powder

Food coloring (optional)

Powdered sugar

Fresh berries

Whipped cream

In a large brew kettle, combine the Pale Malt and Crystal Malt with 5 gallons of filtered water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes. This process will convert the starches in the malt into fermentable sugars.

Mash Process

After the mash is complete, sparge (rinse) the grains with additional hot water (around 170°F or 77°C) to extract more sugars. Collect the wort (unfermented beer) in your brew kettle.

Sparging

Bring the wort to a boil and add the Cascade Hops. Boil for 60 minutes, adding the Centennial Hops with 15 minutes left in the boiling process.

Boil Wort

After the boil, cool the wort quickly to around 68°F (20°C) using a wort chiller or an ice bath.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale Yeast. Seal the vessel with an airlock and allow it to ferment at room temperature for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and let it cool. Add this sugar solution to the fermented beer to carbonate it.

Prepare for Bottling

Using a sanitized siphon, transfer the beer into clean, sanitized bottles, leaving about an inch of headspace. Cap the bottles and store them in a cool, dark place for carbonation.

Bottle the Beer

After about 2 weeks of carbonation, chill the bottles in the refrigerator. Pour into a glass, savor your Mountain Pale Ale, and remember to pack it in and pack it out!

Taste and Serve

Pale Malt

Crystal Malt (40L)

Cascade Hops

Centennial Hops

American Ale Yeast

Filtered Water

Priming Sugar

In a sturdy glass, add the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently press down on the mint leaves to release their oils. Muddle just enough to break them down, but do not shred them.

Muddle Mint and Sugar

Pour the fresh lime juice into the glass with the muddled mint and sugar. Stir gently to combine the ingredients, ensuring the sugar starts to dissolve.

Add Lime Juice

Add the white rum to the mixture in the glass. Stir again to mix the rum with the mint, sugar, and lime juice.

Add Rum

Fill the glass with ice cubes, packing it to the top to keep the drink chilled.

Pour the soda water over the ice, allowing it to mix with the other ingredients. You can adjust the amount of soda water to taste.

Top with Soda Water

Garnish your mojito with lime wedges and a sprig of mint. Serve immediately with a straw for easy sipping.

Garnish and Serve

Fresh mint leaves

Fresh lime juice

White rum

Soda water

Ice cubes

Lime wedges

Mint sprig (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.

Melt the Butter

Add granulated sugar and brown sugar to the melted butter. Stir until combined.

Mix Sugars

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Mix Dry and Wet Ingredients

Gently fold in the chocolate chips into the brownie batter.

Fold in Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before cutting into squares.

Cool and Cut

Place a square of brownie on a plate and top with two scoops of vanilla ice cream. Enjoy your rich chocolate brownie with a refreshing scoop of ice cream!

Pack It In, Pack It Out

Born In Colorado