The spot will keep it simple, both with its menu of artisan flatbread pizzas and salads, and in its decor, which co-owner Brian O'Connell says is similar to the brewery's but with less of an industrial feel, more cozy and devoid of televisions.
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But there will be plenty of beer. "We have 25 tap handles and we'll start with five Renegade beers and a dozen from other states and countries. The rest will be Colorado craft beers," O'Connell says. "We'll also have 25 kinds of bottles and cans."
The goal, he adds, is to create a "bring a friend or make a friend" mentality along with a strong craft-beer option to the area around the university.
Although the 2,000-square-foot, fifty-seat pub, in a former Spicy Pickle spot, will not be a brewery itself, it will keep taproom-like hours, opening at 3 p.m. daily; eventually, O'Connell may expand the hours to include lunch or weekend brunch.
The pizzas, which will be cooked on a grill top, will be made from fresh, quality ingredients, like uncured pepperoni sliced on-site and include several creative interpretations and unusual ingredients, O'Connell says.
The Publik House will hold a grand opening on May 18 during American Craft Beer Week and will host several events and tappings at that time.
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