ODELL BREWING COMPANY CODE OF CONDUCT

VALUES

Our collective leadership and independence empower us to build a culture of ownership where we contribute,  educate, and innovate, while keeping Colorado at our core. 

Always Better
Our Founders established the Odell culture through a commitment to their mission and vision, including a commitment  to remaining independent. The following characteristics define our Evergreen Legacy: 

• Purpose – Being passionately driven by a compelling vision and mission. 
• Perseverance – Having the ambition and the resilience to overcome obstacles and keep pursuing the mission  indefinitely into the future.  
• People First – Engaging a workforce of talented associates who excel as a team and are motivated by the  mission and the culture, as well as compensation, in the belief that, by taking care of them, they will take care  of the business, customers, suppliers, and community.  
• Private – Taking advantage of the ability of closely held private companies to have a longer-term view and more  operating flexibility than public or exit-oriented businesses. 
• Profit – Measuring success by the number that provides the most accurate gauge of customer value delivered. 
• Paced Growth – Having the discipline to focus on long-term strategy and grow steadily and consistently each  year. 
• Pragmatic Innovation – Embracing a continuous-improvement process built around taking calculated risks to  innovate creatively within the constraints of the business. 

THE ODELL WAY 

• We’re proud of our craft and our culture. 
• We are all stewards of our evergreen legacy. 
• We build community through beer. 
• We act like owners, because we are. 

~Always Better 

OUR TEAM 

As co-owners, each of us are committed to the success of Odell Brewing Company. We recognize the value of our strengths and the power of a team. We are accountable to one another and connected by our common mission. That means that we jump in to help each other out when necessary and bring our best every day, whether we’re in the brewhouse, the tap room, out in the field, or walking the carpeted floors in our office.  

EMPLOYMENT OF RELATIVES AND DATING RELATIONSHIPS 

We have had a long history of employing relatives of co-workers. There are  

some cases where we will not consider employing a relative, 1) If the relative  

will be supervising the current co-worker, 2) If the relative will be reporting to the current co-worker, 3) If the relative and current co-worker will be working in the same department, 4) If there is a potential for a conflict of interest or potential security or financial risk to the brewery. 

We recognize that working closely with someone may result in the development of an intimate relationship. If two people develop a relationship and  work in the same department, one supervises the other, or there exists a potential conflict of interest, we ask that both co-workers talk with Human Resources. Such relationships can be disruptive to the work environment, especially when power dynamics are at play. Power dynamics, especially in boss/subordinate relationships, can blur the lines of consensuality. Creating the appearance of favoritism can also have a negative impact, a conflict of interest, or the appearance of a conflict of interest. This can lead to potential discrimination or sexual harassment. When these circumstances arise, they will be handled on a case by case basis, with considerations being made to the uniqueness of each situation. 

ETHICAL BEHAVIOR 

We believe in treating people with respect and holding fast to ethical and fair practices in business. We expect co-workers to avoid situations that might cause their personal interests to conflict with the interests of the Brewery or to  compromise its reputation or integrity. 

As a co-worker, you should consider how you represent the Brewery in your transactions and interactions. Please do not misrepresent the brewery, its policies, practices, and prices, or misrepresent your status and authority to enter into  agreements. Always be respectful of our customers, vendors and competitors.  

Odell Brewing Company believes some basic guidelines and procedures are essential for the orderly operation of our business and for the protection and consistent treatment of all co-workers. As a result, we have clearly identified  performance expectations so everyone can act in accordance with our workplace standards. Courtesy and common sense should always prevail. The following work rules are not all-inclusive, but serve as a guideline to demonstrate work behaviors considered important to Odell Brewing Company.  

1. You are expected to be at work on time, stay until your workday ends, and to do the work assigned or requested of you. If you are unable to be at work on time, you are expected to contact your immediate supervisor  promptly. 
2. You are expected to regard your workplace with respect and attention. 
3. You are expected to act in accordance with all appropriate codes, laws, regulations, and policies, regardless of  whether they are set by the Brewery or outside regulatory bodies. Specific safety rules have been established to  be in compliance with Occupational Safety and Health Administration (OSHA). 
4. You are expected to conduct yourself in a professional manner, exhibiting a high regard for our customers,  vendors, business associates, and co-workers. No breach of professional behavior (abusive language,  harassment, personal business during work time, etc.) will be condoned.  
5. As it relates to social media, ensure your postings are consistent with Odell Brewing Company’s ethical behavior guidelines. Inappropriate postings that may include discriminatory remarks, harassment, and threats of violence  or similar inappropriate or unlawful conduct will not be tolerated and may subject you to corrective action up to  and including termination. Never represent yourself as a spokesperson for Odell Brewing Company. If Odell is a subject of the content you are creating, be clear and open about the fact that you are an associate and make it  clear that your views do not represent those of Odell Brewing Company, fellow associates, members, customers,  suppliers or people working on behalf of Odell Brewing Company. It is best to include a disclaimer such as “The  postings on this site are my own and do not necessarily reflect the views of Odell Brewing Company.” 
6. You are expected to maintain the confidentiality of Brewery information or customer information in your  possession (e.g., personal information, trade secrets, financial information, etc.). 
7. We pride ourselves on remaining independent with a slow growth model. With that, we must recognize that each co-worker’s contributions are significant to our operations. Jumping in and helping each other out, even when it is not part of your role, is expected at every level of the organization.   

Examples of Unacceptable Behaviors:

• Belittling, or expressions of bias
• Verbal, physical, or written abuse or assault
• Bullying, intimidation, or victimization
• Discrimination
• Inappropriate use of company property or assets
• Failure to comply with company values
• Illegal activity
• Harassment including:
  • Offensive comments including those related to gender, gender identity and expression, sexual orientation, disability, mental illness, neuro(a)typicality, physical appearance, body size, age, race, or religion.
  • Unwelcome comments regarding a person’s lifestyle choices and practices, including those related to food, health, parenting, drugs, and employment.
  • Deliberate misgendering or use of deadnaming (used to intentionally dismiss, deny or reject a person’s gender identity).
  • Gratuitous or off-topic sexual images or behavior in spaces where they’re not appropriate.
  • Physical contact and simulated physical contact (eg, textual descriptions like “*hug*” or “*backrub*”) without consent or after a request to stop.
  • Threats of violence.
  • Incitement of violence towards any individual, including encouraging a person to commit suicide or to engage in self-harm.
  • Deliberate intimidation.
  • Stalking or following.
  • Harassing photography or recording, including logging online activity for harassment purposes.
  • Unwelcome sexual attention.
  • Pattern of inappropriate social contact, such as requesting/assuming inappropriate levels of intimacy with others.
  • Continued one-on-one communication after requests to cease.
  • Deliberate “outing” of any aspect of a person’s identity without their consent except as necessary to protect vulnerable people from intentional abuse.
  • Publication of non-harassing private communication.

You are urged to seek supervisory advice in any doubtful or unclear situation. By everyone doing their best to meet both the spirit and intent of these guidelines, we’re hopeful that we can all experience a safe and respectful work environment. As a practical matter, Odell Brewing Company seeks to resolve conduct and performance issues as effectively as possible and corrective action, up to and including termination, may be required to do so.

ANTI-VIOLENCE AND ANTI-BULLYING 

Odell Brewing Company intends to provide a safe work environment for all co-workers. Any actions that are  determined inappropriate to the workplace, will not be tolerated. Such behaviors may include, but are not limited to,  physical and/or verbal intimidating, threatening, or violent conduct, vandalism, sabotage, arson, use of weapons, and  bullying. Workplace bullying is repeated mistreatment through verbal abuse, offensive conduct/behaviors and work  interference. Co-workers should immediately report any such occurrences to their supervisor or to the Human Resources Department. When co-workers are found to have engaged in the above conduct, appropriate corrective  action up to and including termination may occur. Co-workers should directly contact law enforcement and/or  emergency services if they believe there is an imminent threat to the safety and health of themselves or co-workers. If  you are a victim of domestic violence, please contact Human Resources for assistance. 

PROHIBITED DISCRIMINATION AND HARASSMENT 

Odell Brewing Company is committed to providing a work environment that is free of unlawful discrimination and  harassment. Actions, words, jokes, or comments based on an individual’s race, creed, age (40 or over), religion, color,  sex, national origin, ancestry, genetic information, physical or mental disability, military status, sexual orientation, or any other legally-protected category will not be tolerated. As an example, sexual harassment (both overt and subtle) is a form of co-worker misconduct that is demeaning to another person, undermines the integrity of the employment  relationship, and is strictly prohibited. 

Harassment because of one’s race, creed, age (40 or over), religion, color, sex, national origin, ancestry, genetic  information, physical or mental disability, military status, or sexual orientation, or other protected characteristic is  defined as: 

Verbal or physical conduct that (1) denigrates or shows hostility or aversion toward an individual because of co worker’s race, creed, national origin, age over 40, religion, color, sex, ancestry, genetic information, sexual  orientation or disability of that of the individual’s relative, friends or associates, and (2) has the purpose or effect of  creating an offensive work environment, unreasonably interferes with an individual’s work performance, or  otherwise adversely affects an individual’s work performance. 

The use of information systems (including e-mail or the Internet) for the display or transmission of sexually explicit  images, messages, off-color jokes, or anything that may be construed as harassment or showing disrespect for others, is  prohibited.  

Co-workers who believe they have been subjected to any form of discriminatory or harassing behavior by anyone,  including supervisors, co-workers, customers, clients, or visitors, are encouraged to let the other party know clearly,  calmly, and without any doubt, that they object. Co-workers uncomfortable with this approach, or who find that the  behavior continues, are urged to bring the matter to the attention of their supervisor, the Human Resources  Department, a member of the leadership team, or utilize the Red Flag Reporting tool,  so that we may investigate and deal with the problem appropriately.  Co-workers can raise concerns and make reports without fear of reprisal. Retaliation in any form, will not be tolerated.

Odell Brewing prohibits retaliation against a co-worker for filing a complaint under this policy or for assisting in a  complaint investigation. If you perceive retaliation for making a complaint or your participation in the investigation,  please immediately follow the complaint procedure outlined above. The situation will be investigated.

If Odell Brewing Company determines that a co-worker’s behavior is in violation of this policy, corrective action may be taken, up to and including termination of employment. 

The brewery will investigate all complaints and will endeavor to handle these matters quickly in a professional manner  so as to protect the parties involved. All members of management are responsible for promoting a working  environment free of discrimination or harassment. If a supervisor is advised, or becomes aware, of an alleged incident,  the supervisor should immediately report it to the Human Resources Department. If the results of an investigation  confirm the offense, appropriate corrective action, up to and including termination may occur. 

SEXUAL HARASSMENT 

Odell Brewing Company strongly opposes sexual harassment and inappropriate sexual conduct. Sexual harassment is defined as  unwelcome sexual advances, requests for sexual favors, and other verbal or physical conduct of a sexual nature, when: 

• Submission to such conduct is made explicitly or implicitly a term or condition of employment. 
• ∂ Submission to or rejection of such conduct is used as the basis for decisions affecting an individual’s  employment. 
• Such conduct has the purpose or effect of substantially interfering with an  Individual’s work performance or creating an intimidating, hostile, or offensive work environment. 

All co-workers are expected to conduct themselves in a professional and businesslike manner at all times. Conduct  which may violate this policy includes, but is not limited to, sexually implicit or explicit communications whether in: 

• Written form, such as cartoons, posters, calendars, notes, letters, e-mails.
• Verbal form, such as comments, jokes, foul or obscene language of a sexual nature, gossiping or questions about another’s sex life, or repeated unwanted requests for dates. 
• Physical gestures and other nonverbal behavior, such as unwelcome touching, grabbing, fondling, kissing,  massaging, and brushing up against another’s body. 

EQUAL EMPLOYMENT OPPORTUNITY/UNLAWFUL HARASSMENT 

Odell Brewing Company is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination  against applicants or co-workers on the basis of age 40 and over, race, sex, color, religion, national origin, disability,  military status, genetic information, or any other status protected by applicable state or local law. This prohibition  includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or  physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or  creating an intimidating, hostile, or offensive work environment. This policy applies to all employees, including  managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc.

ADA AND RELIGIOUS ACCOMMODATION 

The Company will make reasonable accommodation for qualified individuals with known disabilities unless doing so  would result in an undue hardship to the Company or cause a direct threat to health or safety. Odell Brewing Company will make  reasonable accommodations for co-workers whose work requirements interfere with a religious belief, unless doing so  poses undue hardship on the company. Co-workers needing such accommodation are instructed to contact their  supervisor or Human Resources immediately. 

COMPLAINT PROCEDURE 

Co-workers who believe they have been subjected to any form of discriminatory or harassing behavior by anyone,  including supervisors, co-workers, customers, clients, or visitors, are encouraged to let the other party know clearly,  calmly, and without any doubt, that they object. Co-workers uncomfortable with this approach, or who find that the  behavior continues, are urged to bring the matter to the attention of their supervisor, the Human Resources  Department or a member of the leadership team so we may investigate and deal with the problem appropriately. Co workers can raise concerns and make good faith reports without fear of reprisal. 

If you believe there has been a violation of the EEO policy or harassment based on the protected classes outlined  above, including sexual harassment, please use the following complaint procedure. Odell Brewing Company expects co-workers  to make a timely complaint to enable the investigation and corrective action for any behavior that may be in violation of  this policy. 

Report the incident to the Human Resources Department who will investigate the matter. Your complaint will be kept as confidential as practicable. If you prefer not to go to Human Resources with your  complaint, you should report the incident to the CEO. 

Odell Brewing Company prohibits retaliation against a co-worker for filing a complaint under this policy or for assisting in a  complaint investigation. If you perceive retaliation for making a complaint or your participation in the investigation,  please immediately follow the complaint procedure outlined above. The situation will be investigated. 

If the Odell Brewing Company determines that a co-worker’s behavior is in violation of this policy, corrective action may be taken, up to and including termination of employment.

Odell Brewing Company will investigate all complaints and will endeavor to handle these matters quickly and in a professional manner so as to  protect the parties involved. All members of management are responsible for promoting a working environment free  of discrimination or harassment. If a supervisor is advised, or becomes aware, of an alleged incident, the supervisor  should immediately report it to the Human Resources Department. 

RED FLAG

Odell Brewing Company is committed to protecting its co-workers and to maintain a happy and healthy work environment. If co-workers experience harmful, illegal, or unsafe situations at work,  it is important to know that there are several resources with which to make a complaint or file a report. Of course, going directly to a supervisor or to Human Resources is always an option and encouraged. Red Flag Reporting provides another reporting avenue and also allows reporters to remain completely  anonymous if they choose.  

Red Flag Reporting is an independent company that is dedicated to protecting organizations  and their co-workers. This service allows people to report any concerns that may include issues related to harassment,  discrimination, safety, and conflicts of interest, etc

If you have questions about Odell Brewing Company’s policies regarding these types of matters, we  encourage you to review the information in our Co-Worker Guide, found on our HR Google Site:  https://sites.google.com/odellbrewing.com/humanresources/new-co-workers/obc-co-worker-guide.  

To file a report, provide client code Odell and simply do one of the following:  

• Visit www.RedFlagReporting.com and click on “File a Report”  
• Call 1-877-647-3335  
• Text RFR to 234-231-9005 
• You may also use the following (be sure to be detail oriented, provide our client code, and  indicate if you wish to be anonymous our not):  
• Fax to 330-572-8146 
• Email to [email protected] 
• Mail to RFR, P.O. Box 4230, Akron, Ohio 44321 

We are grateful to have added this constructive aspect to our work environment and while we certainly  don’t want it abused, we do want you to feel very comfortable using it to report legitimate concerns  regarding unethical or unsafe behavior. Please note that this service is not for general HR type questions/issues. You should continue to contact your manager or HR for those types of issues.  

If you ever need to file a report, you may use the web, text or phone reporting channels. You will be  informed as to whom within our organization the report will be routed to for resolution. Via these  methods you will be able to prevent access to any of those people if they are part of the concern. If you  do prevent access, that person also will not be notified by Red Flag Reporting that the report was filed. In  all instances, someone at our organization will be notified and OBC, not Red Flag Reporting, will be  responsible for responding to your concern.  

VIOLATIONS OF CODE OF CONDUCT

Depending on the violation of the Code of Conduct, possible consequences include corrective action up to and including termination.

If you are approached as having (consciously or otherwise) acted in a way that might make your teammates feel unwelcome, you are expected to listen with an open mind and avoid becoming defensive. Remember that if someone offers you feedback, it likely took a great deal of courage for them to do so. The best way to respect that courage is to acknowledge your mistake, apologize, and move on — with a renewed commitment to do better. 

That said, repeated or severe violations of this code can and will be addressed by our leadership, and can lead to corrective actions up to and including termination.

The health and safety of our friends and community is of the utmost importance to us. For the time being both of our Fort Collins and Denver Brewhouses will remain open during our regular business hours and will be following recommendations of the CDC to ensure the health and safety of our employees and customers.

• We are following the CDC recommendations and asking coworkers to wash their hands using high friction, warm water and soap for at least 20 seconds.
• We are refraining from handshakes, high fives, and hugs with our friends and fans in order to avoid spreading germs.
• We are diligently communicating and training our teams on health and safety procedures.

• We are asking team members to refrain from coming into work if they show symptoms of COVID-19 and receive testing for the illness.
• We’re sanitizatizing high-touch areas (door knobs, sink handles, POS systems, taster trays, etc) every hour.
• We’ll be wiping tables and surfaces with antibacterial/antimicrobial disinfectant after each use.
• We are refilling sanitizer dispensers and regularly disinfecting bathrooms and sinks to promote regular hand washing.
• We will be canceling all public tours until further notice.
• As this is a fluid situation, you may see adjusted hours or modified operations. We’ll be sure to update our website with changes.

What You Can Do:

• When washing your hands please use high friction, warm water and soap for at least 20 seconds.
• Refrain from visiting our taprooms if you are showing symptoms of COVID-19.
• Your health and safety are important to us. Stay informed on COVID-19 by visiting the CDC website: www.cdc.gov/coronavirus/2019-ncov/summary.html

Monday, February 12th

– Las Vegas –

7pm | Ace & Ales on Tenaya | Enter to Win a Trip to Odell Brewing

10pm | Velveteen Rabbit | 90 Shilling, IPA

Tuesday, February 13th

– Las Vegas –

5pm | Lee’s on Flamingo | Odell Sampling

6:30pm | Public School 702 | Rupture, 90 Shilling, IPA, Drumroll

– Henderson –

5pm | Lee’s on Eastern | Odell Sampling

Wednesday, February 14th

– Las Vegas –

6pm | Khoury’s | Tree Shaker, Rupture, Jolly Russian, Friek, Bull Proof

6pm | MGM Tap | IPA, Rupture, 90 Shilling, Myrcenary, Wolf Picker

Thursday, February 15th

– Las Vegas –

4-6pm | Total Wine on Rampart Blvd | Odell Sampling

4-6pm | Total Wine at Centennial Gateway | Odell Sampling

4-6pm | Total Wine on Las Vegas Blvd | Odell Sampling

6pm | Atomic Bar | IPA, Wolf Picker

7pm | Atomic Bar & Kitchen | Menu pairings with Rupture, 90 Shilling, Bull Proof, Friek

10pm | Sand Dollar Lounge |Sean Hetrick & The Leftovers

– Henderson –

4-6pm | Total Wine at Stephanie Shopping Center | Odell Sampling

Wednesday, February 21st

– Reno –

5pm | SixFour Growler | Odell Launch Event feat. 90 Shilling, IPA, Rupture, and Tree Shaker

7pm | Mellow Fellow | Tap Takeover

Thursday, February 22nd

– Reno –

4-6pm | Total Wine on Virginia St. | Odell Sampling

5pm | Midtown Eats | Chef pairing with 90 Shilling and IPA

7pm | Pinon Bottle Shop | Drumroll, Rupture, Myrcenary, Friek, Bull Proof

Friday, February 23rd

– Reno –

2pm | Mt Rose Ski Tahoe | Odell Romp Ski Giveaway

5pm | Beer NV | Tap Takeover and Odell Romp Ski Giveaway

Sunday Oct. 1st

1:30 – 3:30PM | GABF Ticket Giveaway at Viewhouse Downtown

Monday Oct. 2nd

5 – 7PM | GABF Ticket Giveaway at Rayback Collective

6 – 9PM | Special Tappings at The Forge Publik House

• Tapping Randal Infused Drumroll & Barrel Aged Lugene

Tuesday Oct.3rd

5 – 7PM | Brewer Meet & Greet at William Oliver’s

• Tapping Huckleberry Wild Ale and Barrel Aged Lugene

6 – 8PM | GABF Tapping Party at The Colorado Room

• Tapping Oktoberfest and Barrel Aged Lugene

Wednesday Oct. 4th

3 – 7PM | Odell ESOP Tap Takeover at Odell Brewing Taproom

• Special Tappings from other employee-owned breweries – Left Hand, New Belgium, Harpoon, Alaskan, Deschutes, and Modern Times.

5 – 7PM | Can-wood Derby at Ale House at Amatos

Thursday Oct. 5th

3:30 – 5:30PM | Odell & Horse and Dragon Tap Takeover at Lucky Pie

• Collaboration Firkins and special tappings

5-7 PM | Odell & Boneyard Beer Tap Invasion at Road 34

5-7 PM | Beer of the Month Specials at FoCo Buffalo Wild Wings

7-9 PM | Odell & Boneyard Beer Tap Invasion at Tap and Handle

10PM | Late Night Party at Star Bar

Friday Oct. 6th

10AM – 1PM | Brewers Brunch at Highland Tap and Burger

• Giveaways and special tappings

4 – 6PM | Odell & Stone Brewing Tap Takeover at Fresh Craft

• Photobooth fun and special tappings

5:30 – 7:30PM | Odell & Avery Collaboration Tapping at Falling Rock Taphouse

• Collaboration Shotgun Blend tapped on site

6 – 9PM | Odell & Lefthand Brewing Tap Invasion at Sloan’s Lake Alamo Drafthouse

• Bar Games and Beerfest Movie

10PM | After Party at Dazzle Jazz Club

• Live band, Tap Invasion and food specials

Saturday Oct. 7th

2PM | Odell Tap Invasion at Back East Bar & Grill

• Odell, Victory, Stone, Station 26, and Firestone Walker beer on tap

Charity of the Month: Hearts and Horses

Please join us at the tap room this month to help us support our community partner, Hearts and Horses. Hearts and Horses works to promote the physical, cognitive, emotional and social well-being of people with special needs through equine-assisted therapy.

The power of connection between rider and animal creates a fundamental change in the patient. While riding, participants must constantly make postural adjustments to maintain their balance, which in turn increases their overall balance, orientation and body awareness. Other benefits include improved muscle tone, posture, range of motion, flexibility, social skills and emotional well being. In addition, horses provide a non-judgmental relationship, accepting individuals for who they are regardless of physical, emotional or social abilities. 

Learn more about Hearts and Horses and how you can contribute. 

Tip Jar: Hope House

Our committee has chosen Hope House as the July Tip Jar Partner. This important non-profit represents a too-often overlooked demographic in our greater Denver community: young mothers fighting for the health and sustainability of their families. The team at Hope House has thoughtfully crafted self-sufficiency programs that are tailored to each individual client through programs like their Mentoring Program and GED classes. They address the issue of homelessness through a Residential Program providing a stable place to begin the break from the cycle of poverty.

When you visit our tap room, please be sure to leave your change in the tip jar to help create change for these aspiring young mothers!

To learn more about our Charity of the Month program, visit here: www.odellbrewing.com/philanthropy or email Karla Baise karla@odellbrewing,com

Charity of the Month: The Growing Project 

9 years ago, a young woman working on her Masters Degree at CSU approached us with an idea: what if we were able to provide healthy, sustainable food for impoverished people living in “food deserts.” Food deserts are defined as parts of the country vapid of fresh fruit, vegetables, and other healthful whole foods, usually found in impoverished areas. This is largely due to a lack of grocery stores, farmers’ markets, and healthy food providers. The Growing Project was aspiring to provide Fort Collins the perfect way to endow our community with fresh produce and help insure healthy soil systems which lead to a healthy watershed, and beer made from the best water! We are so proud that we were able to contribute the first ever monetary donation to this amazing agency and have supported its success ever since.

The Growing Project has achieved a permanent home out at Hope Farms and continues to engage our community by utilizing property to grow healthy food, free farmers’ markets/stands to distribute the food to those in need, classes on agriculture and education for food preparation.

On Tuesday, May 2nd, we will host a fundraiser in our tap room for The Growing Project. Please join us at 7:00pm and learn from the farmers, gardeners and committed TGP fans what this group is really all about!

Learn more about their programming. 

Get involved or Donate.

TIP JAR: The FoCo Cafe

Following the lead of Brad and Libby of the SAME Cafe in Denver, Jeff and Kathleen have created FoCo Cafe for Fort Collins: a space to serve food to folks from every walk of life where they feel like they belong, the food, albeit healthy and delicious, almost feels secondary to the ambience in the FoCo Cafe. As a patron, you are given the opportunity to pay what you can, volunteer to be fed or pay it forward (paying what you think is a fair price for your lunch and contributing a little extra for those in need. The food is fresh and tasty, sourced as locally as possible and most is provided through donations from local farmers, The Food Coop, Sprouts and Wholefoods. Through Jeff’s creative touch, he turns these piece-meal offerings into delicious fare not to be missed! On the BEST days, you can even find 90 Shilling Green Chile and at one point he made a cheddar soup with our Loose Leaf, Session Ale; YUM! Please join them for the most pleasant meal in town at 225 Maple Street.

Volunteer at FoCo Cafe.

Donate to FoCo Cafe.

Partners Mentoring Youth

Please join us in the tap room this month as we partner with Partners Mentoring Youth. Partners Mentoring Youth works with community partners to identify youth who need extra support in their community or school, while also seeking caring adults to volunteer as mentors. We create intentional partnerships based on need, shared interests, logistical preferences, and common values. Their mission is to create and support one-to-one mentoring relationships between positive adult role models and youth facing challenges in their personal, social, and academic lives.

Proceeds from every Taster Tray sold, for the whole month of March, will help fund the donation to Partners Mentoring Youth. You can also directly support and volunteer with the organization here.

The Jacob Center

Our committee has chosen The Jacob Center as the March Tip Jar Partner. Through the month of March, 100% of of our taproom gratuity is donated to this organization.

The Jacob Center is a private non-profit youth and family service agency founded in 1988 by three social workers. The center works with youth, families, and the community to inspire positive and lasting change. They offer a variety of programs and services such as, respite care, family therapy, and youth coaching.

Learn more and give to The Jacob Center by contacting them here.

First Descents

Please join us in the tap room this month as we partner with First Descents, a local organization that offers young adult cancer fighters and survivors a free outdoor adventure experience designed to empower them to climb, paddle and surf beyond their diagnosis, defy their cancer, reclaim their lives and connect with others doing the same. Proceeds from every Taster Tray sold, for the whole month of January, will help fund the donation to First Descents.

You can also directly support First Descents by donating here: http://firstdescents.org/get-involved/donate/

Welcome to the dark side of craft beer and the Dark Days of November. We’re offering a special taster tray of our favorite and limited dark beers. Check out the line up and stop in at the tap room for a taste.

Nitro Cutthroat Porter

Everything you love about Cutthroat but with a silky, creamy finish.  Smooth, robust and inspired by classic London porters. We use dark roasted malts to create a deep, rich color and flavor that hint at chocolate and coffee.

3 C Stout Chili Chocolate Cinnamon Stout

Warning! This beer has some major kick to it. You will also pick up hints of chocolate, vanilla and cinnamon. The heat comes on a little later and will stick around to remind you who’s boss.

Sweet Prince Coffee Milk Stout

A big, balanced, sweet milk stout with locally roasted coffee. We added just a hint of vanilla to really “tie the room together.” We think you’ll agree that nothing about this beer is “over the line.” So stay, finish your coffee.

Mountain Standard Black IPA

We brew this one with hand-picked hops on Colorado’s western Slop. The assertive American hop profile and roasted malt character balance perfectly with just a touch of bitterness.

Charlie’s Udder Bourbon barrel aged Lugene

Since we will be retiring Lugene for 2017, we wanted to give this crowd favorite a proper send off. We took the last batch tried a few different things:

The first-last batch of Lugene was aged in bourbon oak barrels. This triple chocolate milk stout is rich and smooth flavor with hints of smokey wood and syrupy sweetness.

3 Teets to the Wind Stranahan’s Barrel Aged Lugene

We took the rest of the Lugene and let it rest in Stranahan’s whiskey barrels. You’ll find it rich and full bodied, with notes of molasses and dark chocolate liquor. Sure to knock the socks off any stout lover.

Harvest is in full swing and we are starting to see the first tomatoes ripen on the vine and the hot peppers share all of their sun-inspired glory; the perfect time to celebrate our local Food Bank for Larimer County and host them in our tap room for the month of August. They aim to “Provide food to all in need through community partnerships and hunger-relief programs.” Our Food Bank boasts unique and thoughtful programming that puts healthy, homegrown food in the hands of families in need. Plant It Forward encourages families with excess in their gardens at harvest to share the bounty through Food Share that allows its clients to “shop” the Food Bank pantry sending them home with fresh vegetables and a healthy dose of dignity. On Monday, August 29th, if you bring in your extra harvest to the tap room at Odell Brewing Company, we will deliver your veggies to the Food Bank and buy you a beer! Their “Kids Café” program partners with our local Poudre School District to ensure that kids that receive free or reduced lunch throughout the school year have access to healthy lunches all summer provided in the cafeteria of their local elementary or middle school. Feeding Us Forward is a great way for us to get involved as individuals and offer planned monetary support of our Food Bank. If you are interested in hosting a food or fund drive for the Food Bank for Larimer County, please visit the site below and be sure to visit the tap room this month!

Fund and Food Drives: http://www.foodbanklarimer.org/fund-and-food-drives/

If you’d like to donate, please visit: http://www.foodbanklarimer.org/donate-money/

To learn more about the history of our Food Bank, please visit here: http://www.foodbanklarimer.org/history/

For more information on our Charities of the Month program, you can reach out to Karla Baise at [email protected]

Tip Jar: FoCo Café (Feeding Our Community Ourselves)

Community Cafes seem to be gracing the landscape of towns and cities more and more, but none seem to be more successful or supported by their communities than our very own FoCo Café! The café offers the opportunity for EVERYONE in our community to enjoy a delicious, healthy meal regardless of their socio-economic background. Guests of the café are encouraged to “pay what they can” and are never turned away for lack of funds. If you have a little extra spending money, you can pay it forward and buy an anonymous café visitor lunch. Folks can also volunteer and work off their meals by bussing tables and helping to clean up. Jeff and Kathleen Baumgardner started raising funds in 2012 and opened the doors on Thanksgiving Day in 2014. We have been proud sponsors of this fine addition to our community since its inception and work with their mentors, SAME Café in Denver as well! You will find Odell brews at their annual events, the FoCo Café Bike-In Music Fest, First Friday summer evenings at the Shire and Colorado Gives Day that we host in our tap room in December. So far the café has served 39,692 meals and have been gifted with more than 9,800 hours of volunteer service! They are located at 225 Maple Street in Fort Collins and we hope to see you there!

To learn more about the café visit: http://fococafe.org/foco-cafe-history/

To donate please visit: http://fococafe.org/donate/

Raising one for our community,

Karla Baise, Community Outreach Coordinator

On Dec. 10, the Odell Brewing Co. maintenance team assisted with the installation of eight new fermentation tanks, increasing fermentation capacity to a total of 4,800 barrels. The 400BBL stainless steel tanks will sit alongside the eight tanks that already exist on the west side of the brewery. The project, which also includes electrical work, plumbing, and tank cleaning, is expected to wrap up by Feb. 1, 2015.

Though the brewery’s fermentation capacity will nearly double once the project is completed, the plan is still to increase brewing capacity by about 15 percent each year. New tanks mean more room to focus on Cellar Series and sour projects with the older, 100BBL fermentors, while the new vessels will be used for classic and seasonal offerings.

This will be one of many expansion projects Odell Brewing has completed since opening in 1989. In 2010, the warehouse was equipped to ferment 3,600 barrels at one time. In 2013, a new brew house was added, and the taproom and patio were remodeled. Now, Odell Brewing is projected to sell 100,000 barrels by year’s end, with room to grow.

On Nov. 4, Odell Brewing Co. hosted local non-profit The Growing Project for their first annual Cupcake Cook-Off fundraiser. Dozens of Fort Collins foodies gathered at the brewery to drink some beer, taste some (or 20+) cupcakes, and vote for their favorites. Categories included most unique vegetable-themed cupcake (winner: The Goodness Food Truck) and most creative (winner: The Fort Collins Brewery).

Odell Brewing Co. entered some cupcakes of their own, including a chocolate cupcake baked with brewers malt and a beet cupcake frosted with a Comes & Gose buttercream. Below, some of our favorite recipes from the evening, either paired or prepared with one of our brews.

Pumpkin & ginger beer cupcakes with maple frosting & candied pecans

By Tracy Marcello, Odell Brewing Co.

Makes 12 cupcakes

Cupcake Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée or fresh baking pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/2 cup Odell Brewing Co. Voltage Ginger Beer (or another ginger beer or pumpkin ale)

Directions

1. Preheat the oven to 350 degrees. Brush or spray the top of 12 muffin tins with vegetable oil and line them with 10 paper liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, vegetable oil, and beer. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the maple frosting and garnish with a candied pecan.

Frosting Ingredients

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
4 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
Freshly grated ginger, to taste

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple syrup, ginger and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

Candied Pecan Ingredients

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 tablespoon water
1/4 teaspoon vanilla extract
1/2 pound pecan halves

Directions

Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.In a large bowl, whisk together the egg white, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. Top each cupcake with one pecan, or chop and sprinkle on each cupcake.

Pumpkin chai cupcakes with Quad-C frosting, paired with 90 Shilling

By Malini Bartels, FoCo Cafe

Adapted from comfortablydomestic.com

Makes 24 Cupcakes

Cupcake Ingredients

2 1⁄2 C. all-purpose flour
3⁄4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
1 tsp. chai masala (black pepper, dry ginger, cassia, clove, nutmeg, cardamom, clove)
2/3 C. unsalted butter, melted
2 C. pumpkin puree (not pie filling)
2C. granulated sugar
1⁄2 C. milk
2 tsp. vanilla extract
3 eggs

Directions

1. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and all spice; set aside.
3. In a medium bowl, whisk together melted butter, pumpkin puree, sugar, milk, vanilla, and eggs until well blended.
4. Pour wet mixture into the dry mixture, folding with a rubber spatula to mix until just blended.
5. Fill prepared muffin cups 2/3 full with batter, being careful not to over fill or the cakes will run over while baking. A large, level kitchen scoop (3 Tbs. capacity) works well for filling the muffin cups.
6. Bake in the preheated oven for 17-19 minutes, or until muffins are just set, and a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool in their pans for about 4 minutes, before transferring them to a wire rack to cool completely.
8. Frost cooled cupcakes with The Only Frosting You’ll Ever Need, or your favorite vanilla Buttercream or creamed cheese frosting recipe. Store cupcakes in an airtight container on the counter for 1 day, or refrigerate for longer storage. Cupcakes are best when served at room temperature.

Frosting Ingredients

I call it “Quad-C” because it’s Cinnamon-Cardamom Cream Cheese Frosting!

1⁄2 C. (8 Tbs.) butter
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground cardamom
8 oz. cream cheese, at room temperature
3 1⁄2 C. powdered sugar (or more, depending on desired consistency)
1⁄2 tsp. vanilla extract

Directions

1. Cream together cream cheese and infused butter until fluffy.
2. Stir vanilla extract into the creamed mixture.
3. Sift or whisk powdered sugar to aerate.
4. Stir powdered sugar into cream cheese mixture, 1 cup at a time, until well blended.

Halloween is an exceptionally exciting time at the brewery, for many reasons. This year, our Friek will be released on Oct. 31 (Frieky Friday), and will include a tapping party, costume contest, & live music. Why not prepare for the event by carving your own jack-odell-lantern? Click on any of the following templates for a larger version, then print, tape to your pumpkin, and carve away. Happy Halloween!

This year’s Great American Beer Festival was one for the record books – literally. The 33rd annual festival saw a 14 percent growth in brewery participation, resulting in more than 3,500 offerings and nearly 50,000 festivalgoers, according to the Brewers Association. That’s a lot of beer being poured. And while the Colorado Convention Center played an exceptional host to the 700+ breweries in attendance, it wasn’t long before I yearned for a quiet space to enjoy so many amazing craft brews.

Enter the Farm to Table Pavilion. Created to provide an opportunity to showcase how well craft beer pairs with food, ticket-holders sampled 28 pairings designed and prepared by 14 small and independent breweries and chefs from around the country. And unlike typical GABF interactions with volunteers and miscellaneous brewery employees, each pairing station was accompanied by at least one chef and one brewer. Lines were short, conversations were full and interesting, and the pairings were unreal.

Fort Collins saw its share of participation at the pavilion, represented by The Kitchen, Fort Collins Brewery, and Funkwerks. In fact, our neighbors stole the show with my favorite pairing, hands down: Funkwerks’ Oud Bruin barrel-aged sour with pan-roasted duck breast, Belgian waffle and maple puree, and mission fig verjus with smoked duck prosciutto prepared by chef Alex Seidel of Denver. It was worth the separate ticket price alone, and I may or may not have gone back for seconds and thirds.

Below, some stand outs in this incredible, show stealing event at GABF.

We love to share our beer with friends. And sometimes, those friends thank us by posting photos of the beer on Instagram, accompanied by short poems expressing their gratitude.

Thus, brewer Kevin Bosley shares these 10 photos and poems from his pals in California. Thanks for the love!

There once was a man named Odell // Whose home brewing was really quite swell // Said his friends, “Doug, you tart!” // “You must follow your heart!” // And thus was the birth of #Odell

Valley is hot // Good beer and good friends brings smiles // Emptiness is loneliness

Drinking warm beer makes me queasy // Here at sir Trevor’s speakeasy // Fear not, there’s a fridge // You silly Aunt Midge // So partake beer Easy and breezy

Third beer // What would Kamiski do? // Backlight!

O Doug Odell // The beer you sell // Is loose on the leaf  // And pairs with the beef  // O hey here’s Mel!

I’ll go for a ride // On an elephant’s hide // This beer makes my day

Beer beer beer beer beer // Beer beer beer beer beer beer beer // Beer beer beer beer beer

I could go on and on about 90 Shilling // But I doubt you’d want me to // Just gonna say that if you are willing // It’s a pretty good brew

Trevor hates hashtags // I love beer // Bosley thank you // Winding river; sky

The honorable, great St. Lupulin // Sowed seeds of hope where’er he’d been// From grain to glass, when he came to pass // In his hoppy grave, he did grin

The noble man must always think // Of all the tasty beer he’ll drink // With every sip, a new friendship // Is forged in sudsy ink

I’m riding an elephant in life’s beer circus // As CO2 bubbles rise to the surface // This ain’t no Dumbo, it makes me say “Yum!” though // Without beer, these hops would be worthless

Beer River flows, wild and free// Through the forest, beyond the tree// The beacon calls, the loose leaf falls// My ale is now with me

More than 30 years ago, Old Chicago opened its first location in Boulder, Colo. with a simple goal in mind: serve handmade pizza and craft beer to each of its guests. Today, they’re focus has broadened to include more locally-brewed beer than ever before.

Enter Daniel Imdieke, Old Chicago’s new manager of beer operations. Imdieke has spearheaded the effort to include Colorado craft breweries in special tappings and events at each of Old Chicago’s two dozen Colorado locations. And as an avid craft beer lover, Imdieke wanted in on the brewing process. “I’ve been working with it a long time, and I’ve gotten to see how many flavors and styles are out there,” he said. “It’s kind of like this endlessly interesting pursuit, where there are so many flavors and variations and styles and variations of styles; it’s a never-ending exploration.”

Thus, the Old Chicago Explorer Series was born, and Odell Brewing Company was invited to brew a beer for one of the first installments. Imdieke teamed up with brewer Tony Rau to create a Gose – a sour and salty wheat beer originating from Goslar, Germany. “We want to be at the forefront of bringing in new, exciting, exclusive, and fun beers,” Imdieke said of the choice to brew a Gose. “That’s why we’re trying to do this Explorer Series – to get people to try new things.”

Imdieke and Rau spent two days on the pilot system to test the Gose before brewing it on the larger system for Old Chicago. Imdieke is looking forward to using his first brewing experience to teach Old Chicago patrons about craft beer. “We’re going to educate the consumer as they come in with what’s in their glass and why are we pouring these specific beers,” he explained. “It’s really just about having fun and having a place that’s known for craft beer.”

Comes & Gose will be available in all Colorado Old Chicago locations from Aug. 25 through Sept. 13.

One of the perks of working for a brewery is getting to make beer. To be clear, I have no experience brewing and never thought it would be something that I’d ever have the opportunity to try. I worked as a teacher prior to becoming the marketing and communication coordinator for Odell Brewing Company earlier this summer. So when pilot system manager Brent Cordle sent out a brewing sign-up sheet, I put my name on the list without second thought. “Maybe I’ll brew in a few months,” I thought.

Then, about two weeks later, I was on the calendar. That meant coming up with ingredients. A plan. A name. Things I had no experience with as a teacher. Or had I?

In 2011, I was a part of the Toyota International Teacher Program—a two-week travel study in Costa Rica for teachers interested in sustainability. We spent time researching sustainable agriculture practices and planting trees; learning about global connectedness and the environment. One of the best parts was spending a few days at EARTH University, a non-profit university in Guacimo. While there, we learned about the fair-trade bananas that were harvested and sent to Whole Foods Markets in the U.S. EARTH University bananas are grown on the campus farm using innovative, environmentally-friendly practices and are Rainforest Alliance Certified and grown carbon neutral. It was a great learning experience.

Now for the second part of the equation: I am a huge fan of banana bread. My mom and I have been making it since I was young, and so I thought it fitting to make a banana bread beer with bananas that I knew had been harvested at EARTH University. Luckily, Brent stepped in to choose a style of beer—a nut brown ale that would add medium body to the brew. He chose the grains and decided to use our house yeast, and brew day was scheduled.

Our five-barrel system is pretty unique. As Brent pointed out, not many breweries have a system for creating small batches of beer. We can pump out around 10 kegs in two weeks, allowing us to constantly brew with our co-workers or collaborate with people in the community. Pilot brews are sometimes interesting, often experimental, and always a hit. So much so, in fact, that the tap room typically runs out of pilots in a week or so.

We started the day by adding hot water to the grist (or milled barley), creating our mash. It looked like a giant bowl of cereal and smelled sweet and grainy. That mash was then pumped into the second vessel (called a lauter tun), which created the wort. The wort was boiled for 90 minutes, during which time we added pelletized hops for a bit of bitterness and flavor. It smelled chocolate-y and delicious and made me really excited to try the finished product.

Once the wort was extracted from the spent grains, we had to shovel those out of the lauter tun to prepare for Lugene, a local farmer who feeds them to his happy cows. That was a little tougher than expected, but it felt good knowing that the grains would not be wasted.

We added yeast to our fermentor and, finally, the wort. The “beer” stayed in the fermentor until three days later when we added our last, most special ingredient.

We used 40 pounds of overly-ripe bananas, donated from Whole Foods Market in Fort Collins. Each banana even had the orange EARTH University sticker; a reminder that our beer was making a small difference in the sustainability world. I hauled them back to the brewery and created a banana puree, which could easily be added to the fermentor. Afterward, my husband and Brent helped steady me on a seemingly 100-foot ladder (not even close) so I could add the banana puree to the top of the tank. It was scary, but I wanted to make sure that I could take part in every aspect of the brewing process.

Ten days later, I was finally able to try the finished product. It tasted crisp and refreshing, with subtle hints of cocoa and banana that lingered afterward. I could not have asked for a better outcome. I aptly named the beer Peel Out, created a tap sticker and crossed my fingers when I heard that it would be available in the tap room the following week.  Then I smiled.

“Whew,” I thought. “That was fun.”

Tracy Marcello is the marketing and communication coordinator for Odell Brewing Company. Her Peel Out Banana Nut Brown will be available in the tap room beginning Aug. 4.