Isolation Ale Green Chili

Iso green chili

As the air cools and winter begins to show itself, we yearn for our Isolation Ale, a warm cabin, and some hearty chili. Odell Brewing Company’s Corey Odell incorporates the traditional winter ale into her pork green chili, creating a spicy treat for the snowy days ahead.


Isolation Ale Pork Green Chili


3 lbs. Anaheim chilies, or 36-ounce can roasted green chilies

1 lb. tomatillos, peeled, or 16-ounce can

2 lbs. pork shoulder

1 large onion, chopped

6 cloves garlic, diced

3 tbsp. flour

3 cups chicken stock

1 12-ounce bottle Isolation Ale

1 serrano or jalapeño pepper, to taste

1 lb. fresh tomatoes, chopped, or 16-ounce can, diced

1.5 tbsp. cumin

1 tbsp. dried Mexican oregano

1 tsp. dried basil

Salt and pepper, to taste



1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.

2. Grill chilies until blackened on all sides, then wrap in a towel to steam.  Once cooled, skin and de-seed chilies then roughly chop.  Blend tomatillos into some stock to form a slightly chunky sauce.

3. Warm chicken stock and beer.  Remove excess fat from pork shoulder and cube to desired size.  Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides.  Remove pork and set aside, leaving oil in pan.

4. Turn heat to medium, add onion and cook about 10 minutes or until softened.  Add garlic; cook 2 minutes, then add flour to form a paste.  If it is too dry, add a couple tbsp. stock to loosen it up and cook 1 minute.

5. Add pork, stock, tomatillos and chilies.  Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper.  Bring back to a boil and check the heat.  If you would like more, add diced serrano to taste.  Simmer 1-2 hours or until pork is tender.


Learn more about our Isolation Ale here.

A toast to the future

A toast to the future

Odell Brewing Co. founders celebrate 25th anniversary with co-workers, friends

25th anniv. montage

When Doug and Wynne Odell moved to Fort Collins from Seattle in 1989, they had an 18-month-old daughter, a rented grain elevator, and a dream. Twenty-five years later, Odell Brewing Company produces craft brews like 90 Shilling and Cutthroat Porter in 11 states and the U.K. Still, the founders (including Doug’s sister Corkie) stay true to their roots and thank their co-workers and customers for hitting such a milestone.

“It’s amazing,” Corkie said, laughing. “Sometimes I’m amazed that we pulled this off.”

Odell Brewing Co. was the second packaging craft brewery to open in Colorado, and the first in Fort Collins. Doug had been an active home brewer since the ‘70s and saw opportunity in Colorado. The first brewery opened in an old converted grain elevator, long before the current location took shape on Lincoln Avenue.

“It was fun to have them move here,” recalled Corkie, who was already living in Fort Collins. “Wynne showed up at my house and I just thought, ‘Oh my goodness, this is really brave of them to do this.’”

Shortly after moving, Doug won two gold medals in a homebrew competition and saw that as an affirmation. He perfected his 90 Shilling recipe and the trio opened Odell’s Ales (later renamed Odell Brewing Company) in the fall of 1989. As Doug admits, it was more than a year before the founders received their first paycheck.

“For the first five years, I didn’t take more than three days off in a row,” he recalled.

Today, Odell Brewing Co. employs more than 100 people and has gone through several brewery expansions. The company expects to produce around 100,000 barrels of beer this year—quite a feat considering its draft-only beginnings.

Still, the founders continue to stay true to their philosophy that a company will thrive if it treats its co-workers well. Thus, culture is a large part of the brewery’s business model.

“That culture piece is what we believe is our most important legacy,” Wynne said. “It’s hard to maintain as an organization grows, but it’s our commitment. If you allow people autonomy and a chance to have work-life balance, and to feel responsible and invested and connected, then everyone prospers. It just makes so much sense.”

Currently, employee benefits include profit sharing, a weekly beer allotment, and a trip to Europe after being employed with the company for five years. Tack on softball leagues, fourteener hikes and camping trips, and it quickly becomes clear why some co-workers have remained with the company for more than 20 years.

“Working at Odell has become part of who I am,” Safety Manager Jim Stricker said. “It is a piece of what defines me as a person, and I’m not the only one. There is a reason that co-workers stay here as long as they do.”

Taproom Associate Sue Franklin agreed. “I would say that this is the best job I have ever had,” she said. “The owners are the sweetest, most caring people. I have never worked somewhere that I actually missed when I wasn’t there.”

Those same sentiments apply to Odell Brewing Company’s customers, who have played a critical role in the company’s plans and choices.

“Like the folks who work with us inside the brewery, the folks we work with outside are what we attribute our success to,” Wynne continued. “Our ability to do so many innovative, fun, and different things is because our loyal and new customers are receptive to this. We have a great relationship.”

As Doug put it, the beer produced is just as important as the relationships created.

“None of us would be here if it weren’t for all of us,” he said, adding that he hopes the brewery and its co-workers continue to prosper in years to come. “With all of the changes that have happened with craft brewing over the last 25 years, it’s just impossible to imagine what it will be like in the next 25 years. The only thing I can say is that I hope this brewery, right here in this location, is still operating.”

Fortunately for Doug, Corkie, and Wynne, it seems that everyone will be sticking around for a while.

Odell Brewing Company will be celebrating its 25th anniversary with co-workers and friends Sept. 22-28. A special Silver Lining Soiree will be held Sept. 23 to benefit The Food Bank of Larimer County. Visit the Odell Brewing Co. events website to learn more.










Brew Q&A: Oktoberfest

Bill Oktoberfest BlurFall is just around the corner, and with it comes a seasonal favorite: Oktoberfest. Odell Brewing Company is looking forward to sharing its version, created by Head Brewer Bill Beymer and the rest of the brewing team. He chatted about the concept and the final product in this month’s Brew Q&A. We can smell the malt and bratwursts already.

Q: What was your role in creating this year’s Oktoberfest?

A: It’s my recipe, but I had some guidance from [Production Manager] Brendan McGivney on developing it. We’ve had demand for it in previous years, but with the new brew house being dialed in we thought it would be a great time to brew it. We wanted to brew a German-style Oktoberfest in our new German brew house.

Q: How does this brew differ from our past Oktoberfest releases?

A: We’ve done it on a small scale, usually 5-6 barrels, every year on the pilot system. But this time we brewed 300 barrels. It’s one of the first beers that we’ve done on the big system that we won’t be bottling. It’s draft only; it’s going to be available for about a month, and then it’s probably going to be gone until next year.

Q: What sets our Oktoberfest apart from others?

A: Normally when we do a beer there is that Odell influence—we put a lot of hops into it. This time we didn’t. We decided to go with a traditional malt-forward beer, so we used German malts for the main backbone. I think one thing people will find with our beers is that they are very balanced. It’s a very smooth, malty beer.

Q: Do you have any food pairing recommendations?

A: A bratwurst would be great with it. Bratwurst and pretzels.


Oktoberfest will be released in the taproom during our Oktoberfest celebration Sunday, Sept. 28. We will also be featuring it at the following events:

  • Sept. 11: Tap takeover at Black Orchid Lounge in El Paso, TX
  • Sept. 12: Oktoberfest kick-off party at Chester’s Kitchen in Rochester, MN
  • Sept. 13: Oktoberfest celebration in downtown Breckenridge, CO
  • Sept. 19: Oktoberfest celebration at Lowry Beer Garden in Denver, CO
  • Sept. 27: Tapping at House of Brews in Gilbert, AZ

See a full list of events here.

Want to learn more about your favorite Odell beer? E-mail us a Brew Q&A request!

Game Day 90 Shilling Cupcakes

Cupcake 1

Football season is among us! At Odell Brewing Co., we celebrate one of our favorite sports with one of our favorite beers. This year, we decided to showcase that beer – 90 Shilling – in a cupcake recipe by Raspberry Eggplant. Behold, chocolate-90 Shilling cupcakes with caramel buttercream and crushed pretzels. One bite will have you reminiscing about football season long after the Broncos take the Super Bowl.

Chocolate-90 Shilling Cupcakes with Caramel Buttercream and Crushed Pretzels

Recipe courtesy of Raspberry Eggplant

makes 12 regular size or 36 mini cupcakes

For the chocolate-beer cupcakes

1 cup flour
1/3 cup + 1 tablespoon good quality cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup 90 Shilling
2/3 cup sugar
1/4 cup canola oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla

For the caramel buttercream frosting*

3/4 cup sugar
3 tablespoons water
2 tablespoons heavy cream
Pinch of salt
3 large egg whites
2 sticks butter, room temperature

*Recipe calls for homemade caramel in the frosting, but we substituted a high quality caramel sauce.
For assembly

3/4 cup crushed thin pretzels

Caramel sauce





Make the cupcakes

1. Heat oven to 350F.  Line a muffin pan with papers and set aside.

2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl and set aside.

3. Add the beer, sugar, oil, vinegar, and vanilla to a medium bowl and whisk well to combine.  Add this mixture to the flour mixture and gently whisk to combine.

4. Divide the batter among the lined cups and bake until a toothpick comes out clean, about 18 minutes.  Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Make the caramel buttercream

1. Put 1/4 cup + 2 tablespoons of the sugar in a small, heavy pot.  Make an X in the center with your finger and pour in the 2 tablespoons water.  Set the pot over medium-high heat and bring to a boil, swirling occasionally.  Continue boiling and swirling until the syrup is a medium amber color.  Remove from heat, then slowly pour in the cream and mix with a wooden spoon or heat-proof spatula until the caramel is completely smooth.  Add the salt, stir, and set aside until the caramel is completely cool.  [This is critical – if the caramel is even slightly warm, it will melt the butter in the frosting and you’ll be left with a mess of liquidy frosting.]

2. Put the remaining sugar and egg whites in the bowl of a stand mixer. Set the bowl over simmering water (the bottom of the bowl should not touch the water) and whisk the mixture until it reaches 140 F. If you don’t have a thermometer, don’t worry – the mixture will turn thick and white and all the sugar should be dissolved – this should take about 5 minutes.

3. Transfer the bowl to the mixer and, with the whip attachment, mix on high speed (8) until the whites are fluffy and cool, 10-12 minutes.

4. Once the mixture is cool, scrape down the sides of the bowl with a spatula.  Add the butter a few pieces at a time, mixing well before adding more and scraping down the sides of the bowl occasionally. Once all the butter has been added, turn the mixer to medium-high speed and slowly drizzle the cooled caramel down the side of the bowl into the frosting until all of it is incorporated.

5. Scrape down the sides of the bowl with a spatula.  Replace the whisk with the paddle attachment and beat on low speed (2) for 5-7 minutes – this gets rid of air bubbles, thereby making the frosting smoother and more even when you apply it.

Assemble the cupcakes

Use a pastry bag fitted with a large star tip to frost the cupcakes.  Top each one with crushed pretzels and drizzle with caramel.  If you’re serving them more than 4 hours after assembly, leave off the pretzels until just before serving (otherwise they’ll get soggy).


**Photo credit: Odell Brewing Co.