Drumroll Kickoff Tour in Fort Collins

Around the brewery, we love innovation. Our team has been hard at work designing our newest release – an American Pale Ale. Introducing Drumroll APA.

“Drumroll is an unfiltered American Pale Ale,” says Brendan McGivney, our COO. “A bold, juicy, citrus-inspired and tropically hop forward APA that looks and tastes like pineapple, orange, mango, and grapefruit. The complex fruit character is the result of the careful combination of our favorite current crop year hops with no fruit or juice addition necessary.”

Drumroll Image

To kickoff our release, we are touring Old Town Fort Collins. Join us and celebrate of this juicy pale ale during our Old Town Tour Kickoff party on Thursday, June 9 from 5-9pm. We will have samples of Drumroll and other giveaways. Look for our crew at the following establishments:

Lucky Joe’s
Blind Pig
Town Pump
Surfside 7
High Point
Poudre Keg
Tony’s Bar
Aggie Theatre

“Drumroll APA is our first year-round offering in over two years and also our first package to launch exclusively in cans,” says Eric Smith, CSMO. “The discovery phase of hop selection and the evolution with our pilot brews over the last year has been thrilling for our brewers and we are excited about the anticipation around the brewery for this new pale ale.”

Drumroll will be available in 12-pack 12oz cans and draft.

We look forward to sharing a pint with our friends and fans. Can we get a Drumroll please?

Brew Q & A: Piña Agria

We caught up with Brewhouse manager, Bill Beymer, to discuss our latest Cellar Series release Piña Agria. Here’s what we learned:

Q: What was the inspiration behind Piña Agria?

A:  Our Resident Engineer, Matt Bailey, dreamed this one up more than two years ago.  He had a feeling the pineapple fruit would work well with the sour brewing process so he put together a recipe.  He first brewed this beer on his home brew system and he realized how well the flavors complement one another.  He then scaled the recipe up and brewed it on our 5 Barrel Pilot System and voila! A new Cellar Series beer was born.

Pina Agria 1

Q:  What are some key flavors you taste in this beer?

A: Pineapple is the first thing you smell when you bring it up to your nose and it mingles harmoniously with the sour lactobacillus and the earthy brettanomyces in the beer.  As your tongue first touches the beer you receive a pleasantly acidic shock to your tastebuds and immediately after you will begin to feel a warming sensation working its way through your entire body.  The pineapple and lactobacillus continue to dance pirouettes on your taste buds as you experience other tropical flavors like guava and passion fruit.  You may also taste the subtle sweet breadiness of the malt as it vies for your attention amidst the pineapple tartness.


Q: How was the brewing process for this different from the typical brewing process?

A:  The sour brewing process is not always an easy one to execute, and it can take a long time.  There are always a lot of variables that can make it extremely difficult and it is critical that we keep the entire process isolated and controlled.  The base beer is brewed and initially fermented just like most of our other brews in our brew house.  Once primary fermentation is complete, we introduce a “cocktail” of lactobacillus and pineapple juice and the souring process begins.  This cocktail or sour stock is made up separately from the base beer and we make sure that the acidity and flavor of it is exactly the way we want it.  The sour stock will sometimes be a mix of samples from other barrels that we have aging in our Woodside facility.  In the case of the Pina Agria, it began with a small sample from just one barrel.  While tasting Friek barrels last year, Matt identified one barrel that would be perfect for his original pineapple sour so he collected a small portion of it to use with his homebrew.  Once you have developed your ideal blend, you can add unfermented wort to it and grow it to the volume necessary to sour the entire large batch.  All along the way, you have to maintain proper temperatures to enable the lactobacillus to stay healthy and you have to be vigilant with cleanliness in and around the vessel it is residing in.  Ultimately, the process can take many months and sometimes years to complete but sour beer fans will all agree, it is well worth the wait.

Pina Agria 3

Check our beer finder to find Piña Agria near you!

Summer Montage Backyard BBQ

Summer Montage

BBQ season is back! The weather is getting warmer, the sun shining brighter, the days are getting longer, and we’re eager to enjoy some delicious food and refreshing beers with our favorite people.  Whether you are hosting or attending the next backyard BBQ, here are a few simple recipes to go with our Summer Montage Variety Pack.


IPA “Hop On” Grilled ChickenBBQ Chicken


Odell IPA – 12oz bottle

Boneless/skinless Chicken Breasts – 4

Dijon Mustard – 3 tbsp.

Brown Sugar – 3 tbsp.

Olive Oil – 3 tbsp.

Soy Sauce – 1 tbsp.

Hot Sauce – 1 tsp.

Kosher Salt – 1 tsp.

Ground Black Pepper – 1/2 tsp.



Pour over chicken

Marinate in fridge for 8 hours

Grill or bake chicken as desired.



Garden Salad with St. Lupulin Citrus Vinaigrette


2-3 ounces St. Lupulin

2 minced garlic cloves

1 tablespoon finely grated orange or lemon zest

1 tablespoon Agave Nectar

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and pepper to taste



Whisk together and drizzle over your favorite salad.  Enjoy with a cold. refreshing Loose Leaf!


Loose Leaf Apple Pie (Inspired by Jackie Dodd, The Beeroness)Loose Leaf Pie


Crust Ingredients:

2 1/2 cups (12 ½ wt oz) all-purpose flour

1 teaspoon salt

2 tablespoons sugar

12 tbs cold unsalted butter, cut into cubes

8 tbs vegetable shortening

1/3 cup ice cold Loose Leaf

2 tbs melted butter


Crust Directions:

Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.

Add the remaining flour and pulse 6-8 times or until all the flour has been coated.

Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.

Lay two long sheets of plastic wrap on a flat surface.

Divide the dough evenly between the two sheets, Form into flat disks.

Wrap each disk tightly in plastic wrap, chill until firm, about 1 hour


Filling Ingredients:

4-6 large apples, sliced

½ cup brown sugar

½ cup white sugar

¼ cup flour

1 tsp cinnamon

¼ tsp nutmeg

1 tbs fresh lemon juice

1 tbs Loose Leaf


Filling Directions:

Add the apples (about 8 cups total) to a large bowl. Sprinkle with brown sugar, flour, cinnamon, nutmeg, lemon juice and 1 tablespoon beer, toss until coated.

Roll out one of the pastry disks out on a lightly floured surface, line a 9-inch pie pan, trim off the excess.

Pour the filling into the prepared crust.

Roll out the remaining pie dough, cut with a small cookie cutter, layering the shapes over the filling. Brush with melted butter, sprinkle with sugar.

Place pie in the freezer for ten minutes while the oven preheats.

Heat the oven to 350 degrees.

Bake the pie at 350 for 40 minutes or until the pie is golden brown. Remove from oven and allow to cool for at least an hour before cutting.

Serve with vanilla ice cream or fresh whipped cream.




Tree Shaker Haze

DSC_0009Years ago we switched from diatomaceous earth (DE) filtration to centrifugation to clear up our beer from the fermentors to the packaging lines. This allowed more aroma compounds and hop oils to make it from the brewing and dry hopping processes into the finished beer. As a direct result of this, our beer can have more haze to it. Even so far as to have particles come out of solution. This phenomenon is known as chill haze. Proteins and polyphenols bind together like velcro and form large enough complexes to be seen by the naked eye. These particles are then large enough to become denser than the beer itself, and fall out of solution.


IMG_1181Real fruit contains lots of proteins, polyphenols, tannins, flavanoids, and other compounds. It’s what defines the character of the fruit, and in turn improves the character of the beer. Most of these compounds can bind to form the types of complexes that contribute to haze. We use real Colorado peaches in our Tree Shaker IPA. Lots of them. This year we switched from having Tree Shaker in our Cellar Series lineup into a Seasonal Four Pack offering. Trying things out and learning from them is what keeps us busy in the beer mines and more importantly makes us better miners every day. We do our best to limit the haze formation in our Tree Shaker in the most natural ways possible, while still using real Colorado peaches to make it. As a result the beer will likely have haze, and even some visible larger pulp particles from time to time meandering about (similar to natural juice products). We like to refer to these as “flavor crystals”.




Odell Brewing Rapids Fan Pack

We are excited to once again partner with the Colorado Rapids for their 19th season to bring you the ultimate game experience!  The Odell Brewing Rapids Fan Pack includes a game ticket, one pint of 90 Shilling, and one premium item or game day experience.


90 Rapids Game

Saturday, April 18 – Rapids vs. Seattle Sounders FC @ 7pm

Friday, May 8 – Rapids vs. San Jose Earthquakes @ 8pm

Wednesday, August 26 – Rapids vs. Houston Dynamo @ 7pm

Saturday, August 29 – Rapids vs. Sporting Kansas City @ 7pm

Sunday, October 4 – Rapids vs. Real Salt Lake @ 5pm

All home games are held at Dick’s Sporting Goods Park.  Tickets are available here.




Are YOU in for 90?

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*Must be 21 or older to redeem the beer and premium item.

Tree Shaker Peach Cobbler

tree-shaker-bottle-glassWe’re shaking things up around the brewery. Tree Shaker, our new Spring Seasonal, is now available in 4-packs! This beer shouts warm weather, sunshine, and good times.  Not only is this well balanced Imperial Peach IPA great for drinking on any occasion… it’s also great for cooking with. Hellooo patio season!


Common-Link, a local food truck here in Fort Collins, often takes these specialty beers and cooks up something delicious for us all to enjoy! When deciding what to make for our release party last weekend, Peach Cobbler came to mind. Jesse and her husband Derrick (owners and masterminds of Common-Link) received local flour from their friend, Bryce, at Hediger Farms and wanted to make something special. This Peach Cobbler strays a little from their typical sausages, poutine, and pretzel bites, but it is sure to shake things up!




Peach CobblerCobbler Topping:


2 cups flour – we use local Fort Collins milled flour from Hediger Farms
1.5 cups brown sugar – less if the peaches are sweet
1.5 cups oats – we use Fort Collins gluten free oats
1.5 cups melted butter

Combine all dry ingredients and thoroughly mix. Add in melted butter and mix until incorporated. Store at room temp.


12 cups peaches
1/4 lb butter
1 cup brown sugar
1 cup Tree Shaker
2 T cinnamon
1 T allspice
1 T nutmeg

Melt the butter in a large pan and add peaches and let cook 6-8 minutes. Add the remaining ingredients until you see a nice syrup consistency 5-7 minutes.


Grease a 9×9 pan. Add the peaches. Spread the crumble evenly on top. Bake for 35-40 minutes until a deep golden brown.

Fresh Whipped Cream:

Whip 2 cups heavy whipping cream. Use a cold bowl and whisk if possible. Add in 1.5 T sugar and whip to desired peak consistency – soft or stiff. Add fresh mint leaf.


Go ahead… Indulge!

For more information on Common-Link, click here.



Brew Q & A: Brazzle – Sour Golden Raspberry

Brazzle! Brazzle! Brazzle! The release is finally near! On Friday, February 27, Odell Brewing Co., will be releasing this Sour Golden Raspberry. Brazzle has been a long time coming and let me tell you… It has been worth the wait!

Brazzle 1We sat down with our Barrel Aging/Pilot System Manager Brent Cordle to talk about the inspiration behind this sweet, sour.


Q: What was the inspiration behind Brazzle?

A: This beer was originally born on the pilot system a while back.  We did a small batch and threw in whole raspberries to see what would happen.  It was a tasty sour the first time, so we wanted to re-create something similar.



Q: What was involved in the brewing process?Brazzle 2

A: The initial brewing was simple. We brewed a Golden Ale at a higher mash temperature to keep some of the sugars from breaking down.  Other yeasts can break down the sugars later in the fermentation process, giving it those unique flavors.  It was the secondary fermentation process that was more time consuming.  We used former Woodcut barrels for the aging process which took a little over two years. The lacto and acidity weren’t where we wanted them to be initially. This beer took longer to mature, but it was WELL worth the wait! It’s a delicious beer. I’m very proud of the way this beer turned out.




Q:  What are some key flavors you taste in this beer?

A: Raspberry… obviously.  But, I don’t get the tartness that comes from red raspberries.  We used golden raspberries to brew with which gives this sour a little more sweetness.  There is also a light, tart peach flavor that comes through as well as lemon citrus.  The acidity from the lemon plays with the sweet raspberry flavor.  This is a very unique sour.  I’d recommend getting a bottle (or two) while you can!


Brazzle 3


Check our calendar of events for the Tap Room release party for Brazzle.  This Cellar Series Beer will hit shelves the first week of March!

Want to learn more about your favorite Odell Beer?  E-mail amandabecklin@odellbrewing.com for a Brew Q & A request!

Sensory Basics – Understanding Flavor

Sensory PanelHave you ever swallowed a sip of your favorite beer and struggled to find the right words to describe its delicious flavor? It’s not always easy. Beers come in an array of styles, colors, and flavors.  That’s the best part about craft beer, right? There’s a lot that goes  into tasting a beer: sight, taste, smell, and touch (mouthfeel); although, you may not realize it when  you’re sipping beers with your friends. Here’s a simple guide to really tasting beer:


First, start by covering the beer with your (clean) hand and swirl it around in the glass.  Then, take two or three short sniffs followed by one long sniff.  Finally, pinch your nose while drinking a small amount and breathe out of your nose after you have finished for additional flavors and aromas.  When you take a sip of beer, you might first taste citrus or floral characters.  But, after you swallow, you may think to yourself, “I taste pineapple, mango, or herbs”.  This happens when odorant molecules bind with sensory receptors – or an easier way to think of it  is a lock and key; which when the two connect, it sends a signal to your brain.  Your senses and taste buds connect flavors in the beer to past experiences with similar flavors.  Five basic flavors most people recognize are sweet, sour, bitter, salty, and umami. The beer flavor wheel can help explain some of these characteristics and and the flavors you may be sensing.

(image courtesy of http://www.beerflavorwheel.com/)
(image courtesy of http://www.beerflavorwheel.com/)

Each time you enjoy a beer, consider the basic sensory steps.  Not only will you learn a thing or two about the beer in your hand, you might even impress your neighbor with your newfound knowledge. They say “practice makes perfect”… so drink up!



Bottle cap wreath ornament tutorial

Step 4As one may guess, we have lots of extra bottle caps hanging around the brewery. We’re always looking for ways to upcycle our used materials so they don’t reach the landfill, so we decided to make wreath ornaments with some scraps and caps we found. Perhaps you have enough caps to make one too!


  • 21 red and green bottle caps (you can get them from Isolation Ale, 5 Barrel, and Gramps)
  • 4×4-inch scrap of cardboard (we used the inside of a 4-pack)
  • Scissors
  • Hot glue gun
  • Ribbon
  • String or yarn (we used the handle of an old paper gift bag)



  • Step 1: Cut a 4×4-inch piece of cardboard into a circle and cut a hole in the center to create your wreath base.
Step 1
  • Step 2: Using a hot glue gun, add two layers of bottle caps to the wreath (the red caps go on the bottom). Don’t worry about filling the whole cap with glue; a little on each side goes a long way. Add one final red cap to the bottom center. Pull off any excess glue once it cools.
Step 2
  • Step 3: Use ribbon to tie a bow and glue it to the top of your wreath.
  • Step 3Step 4: Cut a piece of yarn, string, or other material for a loop at the top of your wreath and glue it to the back.
Final Product

Guest Brewer: Gayle Goschie of Goschie Farms

Our five-barrel pilot system has become more than a staple at Odell Brewing Company; it has become a way for us to extend a warm welcome to friends near and far. In turn, the brews they create are shared in our tap room and at other select events; sometimes, the brew becomes more popular than we could ever imagine (does 5 Barrel Pale Ale ring a bell?).

Earlier this summer, we welcomed Gayle Goschie of Goschie Farms and her nephew Dallas to brew an ale for their anniversary celebration in August. And after 110 years of growing hops in the Willamette Valley, they thought it only natural to brew with their own.

Aptly called 110% Goschie Farms Ale, the Goschie Cascade bitter additions and whole leaf Goschie Fuggle in the whirlpool and hopback will create an interesting and session-able brew for this special event.

Gayle and Dallas brewed with Odell Brewing’s Scott Dorsch, who helped them through each step of the process. “[They] had a wonderful experience brewing their Farms Ale with us on the pilot system,” he said. “They were also excited to find out that 100 percent of the whole leaf hops currently used in 5 Barrel originate from Goschie Farms!”

Goschie Farms grows more than 500 acres of organic hops (the majority of which are sold to Deschutes Brewery), as well as 600+ acres of other crops like wheat and wine grapes. The farm, which is located in Oregon, is a front-runner in the effort to “improve the health of Oregon hops and expand the amount of information available to other growers and beer producers,” according to its website.

110% Goschie Farms Ale will be available in the tap room this August and at the farm’s 110-year celebration Aug. 4.

Want to know more about our guest brewers? Send us an e-mail!

Independence Day Montage

2014-06-28 17.36.46

This year we’re celebrating our independence the best way we know how: sitting around a table with our closest friends, eating barbecue and drinking some of our favorite Odell brews. Yep, it’s time for our annual July 4th Beer Dinner.

In traditional fashion, we decided to create a menu with our Summer Montage Variety Pack – three courses prepared or paired with 90 Shilling, IPA, St. Lupulin and Perle White. We hope your taste buds thank you while you sit back and thank your country. Here’s to our independence!

2014-06-28 17.38.25

July 4th Summer Montage Beer Dinner

Serves 4

Appetizer: Spicy shrimp and St. Lupulin ceviche

This “delicate” beer (as described by tap room manager Kailey Schumacher) goes well with equally delicate seafood, spicy foods, and heartier grilled meats, making it the perfect pairing for our meal. Use a quarter of the beer in the ceviche and save the rest to pair with the main course!

Ceviche Recipe Card

Entree: IPA barbecue pork ribs

Pairing: The leftover St. Lupulin

These grilled barbecue ribs are bold and spicy – the perfect combination with an IPA. The sweetness of the sauce pairs well with the bitter hops, and adds a punch of flavor when the ribs are slow-cooked through the afternoon.

IPA ribs recipe card

Dessert: 90 Shilling Orange Cardamom Caramel Sauce

Pairing: Perle White

To continue our theme, we chose the Perle White IPA paired with a bold, sweet caramel dessert. An herbal and fruit-like hop character in the Perle White mingles with the delicate wheat for a clean crisp finish, and the 90 Shilling amber ale creates an irresistibly smooth and delicious caramel sauce – perfect for dipping.

90 Shilling caramel sauce recipe card

A Jaunt in Time

Back in 2012, we threw the most recent rendition of our Small Batch Festival here at Odell. For those of you who are unfamiliar with Small Batch, it was more or less a big ole’ party at the brewery. Akin to your typical backyard afternoon social, but with an extended invitation to the whole neighborhood. As brewers, we supply the brew, and with the goal of offering things that we had squirrelled away a few kegs of here and there. One such brew was “Totes McGoats”, a project that I had the good fortune to work on. It was, to my knowledge, the brewery’s first foray into wine hybrid brewing. We used Riesling grapes from the Western Slope of Colorado, and a blend of staves suspended in a tote added to a wheat based beer. This was the genesis of what would later become Amuste, and returns full circle to you today as Jaunt. The only difference is, we didn’t use a tote, but a stainless fermentor with the staves suspended in it. That, and we played a little with the malt, and stave combination. So it’s not exactly the same, but hey, we are craft brewers after all and as such, are never satisfied. Riesling grape adds a distinct light tree fruit note, as well as a delicate aroma of perfumed honeysuckle and touch of acidity to the finish. The oak staves provide a background balance in the form of light vanilla, almond, and Dr. Pepper-esque characters, with a lingering tannin structure. Sadly we’re not able to bring back Small Batch this year. Hopefully, those of you who were able to attend in 2012 (and those who were not), will get a small taste of what Small Batch was.

Jaunt Label TTB

– A Quality Guy

Eli 59er“01001001 01100110 00100000 01111001 01101111 01110101 00100000 01100011 01100001 01101110 00100000 01110010 01100101 01100001 01100100 00100000 01110100 01101000 01101001 01110011 00101100 00100000 01111001 01101111 01110101 00100000 01100001 01110010 01100101 00100000 01101101 01111001 00100000 01101011 01101001 01101110 01100100 00100000 01101111 01100110 00100000 01101110 01100101 01110010 01100100 00101110. It’s binary code for, ‘If you can read this, you are my kind of nerd.”  (Eli Kolodny is the QA/QC manager for Odell Brewing).