Mountain Sun will brew an Asian-style ale just for Ace Eat Serve
Ace Facebook page
The owners of the Vine Street Pub, located a few blocks away from Ace on 17th Avenue, will brew Ace Asian Session Ale, a light Asian beer made with orange blossom honey, rice and Sorachi Ace hops. It will be "a departure from the lager beers commonly seen on Asian food menus," according to the brewery.
Ace Asian Session Ale, at 5 percent ABV, will be available on tap at Ace, Vine Street Pub, and the Mountain Sun and Southern Sun pubs in Boulder. All three of those pubs brew beer and are owned by the Mountain Sun group. The beer was actually brewed at the Southern Sun, however, says Ace bar manager Randy Layman. "We are starting off with their smallest brewing facility, and maybe working our way up from there."
Ace co-owner Josh Wolkon wanted a great beer to compliment the food at his new restaurant, and he wanted to be involved in designing the recipes, Layman adds. "We wanted to find something that was specific to our restaurant, but also something that is light and easy to drink, that you can order a pitcher of without getting bogged down. Plus, beer and wings and ping pong go great together."
Ace Asian Session Ale will sell for $5 a pint or $18 per pitcher.
Several other local restaurants also have house beers made by local breweries.
Lola in Denver, along with Zolo and Centro in Boulder all pour Top Rope Mexican Lager, a Mexican-style beer brewed by Boulder's Upslope. All three restaurants are run by the Big Red F group. In addition, Centro head chef Ian Clark owns his own nanobrewery, BRU, which makes beers for Centro and the West End Tavern.
The Bull & Bush makes Steve's Snappin' Ale for Steve's Snappin Dogs.
Then there's Sam Taylor's Bar-B-Q, which serves One Bone Lager, which is brewed by Denver's Del Norte Brewing.
And Breckenridge Brewery has been making a line of Big Nose beers for Govnr's Park and some of its sister restaurants for nearly fifteen years.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.