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Odell Brewing Co
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THESE VIBES DON’T MAKE THEMSELVES

As we approach our 36th anniversary, we’ve been reflecting on what it means to be a local, independent brewery. TLDR? We own it. The hard work, the vision, our footprint and our place in the community. All so you can own it too.

BUILT FROM THE GROUND UP

Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne, and his sister Corkie.

Over thirty years later, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews.

Proudly Colorado

With the Rockies as our backdrop, Colorado has always been home. Visit our flagship brewery in Fort Collins or our Denver small batch brewhouses in the Five Points and Sloan’s Lake neighborhoods.

Independent Since ’89

The Odell family founded a brewery full of beer-centric people back in 1989. Odell Brewing is employee owned and committed to its independence for generations to come.

Investing In The Planet

We’re operating the largest carbon dioxide recapture system in Colorado craft beer, eliminating 1.4 million pounds of carbon emissions annually. Our commitment to process improvement saves over 10 million gallons of water per year.

Crafting Community

We contribute to hundreds of nonprofits annually, empowering their work in our communities. Each year, our co-workers volunteer over 2,000 hours and host over 50 non profit fundraisers.

Early Days

Sometimes we can’t believe it’s been 30 years. When you have something as good as we’ve had at our brewery, life just flows.

Doug, Wynne & CorkieCo Founders
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  • Late 1970s | It all Starts with Scrubbing

    Doug Odell’s Passion for craft beer started in the 70’s with his first job at San Francisco’s Anchor Brewing Company scrubbing the mash tun.

  • 1981 | Becoming a Homebrewer

    After his time at Anchor, Doug moved to Seattle where he continued to homebrew, perfected some recipes and met his wife Wynne.

  • 1985 | From Honeymooning to Brewing Bliss

    While honeymooning in the UK, Doug and Wynne were inspired by the many small breweries that were successfully selling flavorful real ale, and decided they wanted to take Doug’s passion commercial.

  • 1989 | Building Roots

    Doug and Wynne were looking for the perfect town to start their brewery. Doug’s sister Corkie was living in Fort Collins and sold them on the cozy college town, which unlike Seattle, didn’t have any other craft breweries.  The three of them joined forces to open up the brewery in 1989.

  • Today

    The original brewery was located in a 1915 grain elevator just a few blocks from where the current brewery sits. Their first commercial release was Odell’s Golden Ale brewed with all malt and a modest hop build. 90 Shilling came along soon after, and remains the brewery’s top selling flagship.

The Art of Brewing

We take great pride in the pioneering advances we’ve made in developing innovative beer styles and brewing techniques. From the intensive study of hopping techniques to the comprehensive analysis of historic beer styles, we’ve identified the optimal assemblage of beer characteristics in each of our handcrafted brands.

All of our packaged beer is brewed on our 135 barrel, custom Braukon Brewhouse. However, many of these packaged beers started as just an idea on our 5 barrel Pilot System. Experimentation and innovation is at the heart of how we brew.

brewer looking into tank
  • Malting & Milling

    Malted barley and wheat runs through the mill to be slightly crushed reveal the barley’s starchy endosperm, a converted fermentable. After milling, the grain is carried through an auger up into the mash tun.

  • Mashing

    In the Mash Tun malt and water are mixed together in hot water for a half-hour, which causes the innermost sugars of the mash to spill out resulting in a sugar water called wort.

  • Lautering & Boil

    The wort then goes into the Brew Kettle to be boiled for 90 minutes, while the spent grains go to a local dairy farm to serve as cattle feed. We add hops at different times during the boil to create a bitter mixture with a floral aroma.

  • Hop Back

    When we’re making a beer that requires a little extra hoppy-ness, we turn to our infamous Hop Back. Here, the wort is strained through a bed of whole-flower hops. This adds the fresh, lively hop character you’ve come to enjoy in Odell IPA, Drumroll, Myercenary, and Mountain Standard.

  • Fermenting

    Next the wort heads to the fermentor. We add a yeast that consumes the sugars to produce alcohol and CO2. After a week at 67°F we give the brew another two weeks at 34°F.

  • Dry Hopping

    For beers that require a little something extra in the hop department we dry-hop them by shooting a cannon full of hop pellets right into the fermentor.

  • Filtering

    Rather than filter our beers, we centrifuge them by spinning the beer at very high speeds. This removes the heaviest particles while leaving the essential hop oils and fine proteins to create a beer with better hop flavor, aroma, and improved mouth-feel and body.

  • Packaging

    The finished beer is packaged into bottles, cans, and kegs. Every minute our packaging lines produce 2 kegs, 120 bottles, and 310 cans! This beer is kept cold in our off-site warehouse before it’s sent out for distribution.

Explore the Odell Impact

Brewing Responsibly is Good Business

Our Impact

Thirsty Yet?

  • Odell Pils

    Pilsner

    5.0 ABV

    Odell Pils
    Odell Pils
  • Big Sippin’

    Imperial Sour Ale

    8.0 ABV

    Big Sippin’
    Big Sippin’
  • IPA

    IPA

    7.0 ABV

    IPA
    IPA
  • Lagerado

    Lager

    4.5 ABV

    Lagerado
    Lagerado

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Brewer's Association Independent seal

Independent
since 1989

©1989-2024 Odell Brewing Co.  ·  800 East Lincoln Ave.  ·  Fort Collins, CO 80524  |  100% Employee Owned
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IT'S ALL ABOUT THE BEER

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