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TRVE Brewing will add new production brewery dedicated to sour and wild ales

TRVE Brewing will add new production brewery dedicated to sour and wild ales
TRVE Brewing

Things don't always go according to plan -- and in TRVE Brewing's case, that's going to make a lot of Denver beer drinkers happy later this spring. That's when TRVE owner Nick Nunns will turn the keys to what will eventually be a 5,000-square-foot production brewery, called the Acid Temple, dedicated solely to barrel-aged wild and sour beers.

See also: TRVE Brewing will bottle its first sour beer and begin barrel-aging program

"We have to do it," says Nunns, who opened TRVE in June 2012 and started making sour beers late last year. "We have been so enamored with all of these beers that [new barrel-specialist Zach Coleman] has been able to brew since he came on board. We love them so much that we need a whole other facility where we can focus on them."

The new space won't have a taproom. But it will have a seven-barrel brewing system (Nunns is still in the process of buying one) dedicated to creating and bottling sour and wild ales -- like Eastern Candle, Winter Zephyr and Manannan Sour Brown -- which have been so successful for TRVE over the past few months.

TRVE Brewing debuted Eastern Candle last November.
TRVE Brewing debuted Eastern Candle last November.

"They are selling so well that stores can't keep them for more than a day," Nunns says, adding that he has run out of room inside his South Broadway taphouse. "Some of the barrels are stacked so high. It looks cool, but it's scary."

Brewing sours wasn't in Nunns's original plans. But "plans change," he says.

Nunns currently owns 22 white wine, red wine and whiskey barrels, but he'd like to acquire another twenty or thirty for the new facility, at 2620 West 2nd Avenue, in the same business park as Colorado Cider Company, and ramp it up from there.

The existing taproom will stay the same - and continue to brew TRVE's flagship and seasonal beers. Nunns will also stick with the same bottling line he has been using, although TRVE is switching from 750-ml bottles to 375-ml ones.

Nunns primarily uses Brettanomyces yeast and Lactobacclilus bacteria to give his wild and sour beers their clean flavors. He credits Jason Yester of Trinity Brewing in Colorado Springs with helping him to get his program up and running.

"It's going to be bad-ass," he adds.


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