It’s all about the beer.

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.


Experimentation leads to innovation

At Odell we only hire the most ardent of beer lovers. People so passionate about beer that they truly believe the next batch and the next innovation can always be better than the last. So we make sure to give them a proper place to play. A brewery within a brewery where anyone can tinker, test and experiment their way to new beer horizons. Then we share our new creations with you by making them available in our taproom.



Our 125 barrel Brewhouse from Braukon was custom built in Germany and will provide approximately 300,000 barrels of future brewing capacity.




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.

Credit_ The Brewtography Project2


In the Mash Tun we put the milled grains 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. 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.

Credit_ The Brewtography Project3


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.


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.

Hop Pellets



It’s all in the wood

In an ongoing effort to make new, better and more creative beers we often venture into the world of wood. Our barrel-aging program began as an after hours project, and has since found its way into full-scale production with a dedicated barrel room stuffed to the rafters.


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.



Just before packaging, we inject the beer with a healthy dose of CO2, using fancy gizmos to ensure just the right amount of bubbles.



Our new kegging machine sterilizes and fills stainless steel kegs of beer at the rate of one every 30 seconds or so. Bender, our loving robot arm, lifts each full keg to be capped, dated and stacked on a pallet to be sent to your favorite watering hole or enjoyed in the tap room!



We rinse and fill 120 bottles per minute. That’s roughly 130,000 new vessels of pure craft brew enjoyment each day.


In 2015, we added a canning line. The system rinses, fills and seams 310 cans per minute. With the addition of this more portable vessel, now we can do more together!

Canning line