Going to college here, I knew that people didn’t take very good care of their beer. I could go to three different bars within the same block and [New Belgium] Fat Tire, which is made a mile from here, would taste different at each one of those bars. We started to do some research into why that would happen, and obviously it’s because the beer is often old, the bars don’t adequately clean their lines, and it was served in inappropriate glassware.

We knew that if we could come out of the gate addressing each of those three potential objections we would create a following pretty quickly. So we did: we don’t keep a beer on for longer than 30 days, we clean the lines in between each and every keg even if it’s the same beer going back on, and we have appropriate glassware for all the different styles we serve. It makes sure that the beer we serve is at its best.