Crooked Stave Opens Brewery & Barrel Cellar to the Public during GABF
Denver, Colo. – September 24, 2019– Crooked Stave Artisan Beer Project is excited to announce it will be opening its Brewery and Barrel Cellar doors to the public during the week of GABF. The Brewery and Barrel Cellar will be open between the hours of 12pm until 6pm Tuesday, October 2nd through Saturday, October 6th 2019.
Crooked Stave will offer several guided tours of the facility during service hours allowing visitors to explore the 21 hecto-liter brewhouse and coolship, extensive foeder hall and barrel rooms. The original taproom, which first opened in 2012, will be in full service with outdoor space available to enjoy a taster or pint in the crisp Colorado air. Over the last 5 years the Brewery & Barrel Cellar has only been opened to visit during release parties and special events.
“Chad and I are pleased to be able to share the brewery and our amazing staff with fans & friends this GABF season. Since the move of our production equipment from the taproom at 3350 Brighton Blvd we have missed being able to share the process of making wild, sour and traditional beers with our passionate supporters. We hope to be able to share our brewery with all beer lovers, from near or far,” states Yetta Vorobik-Yakobson, Crooked Stave President & Co-Owner.
The Crooked Stave Brewery & Barrel Cellar fondly named “Friends and Family” by employees will be open from: 12pm to 6pm Tuesday, October 2nd through Saturday, October 6th 2019. Visitors planning to attend a guided tour must wear closed toed shoes to be admitted into the production facility. There will be a signup sheet at the front door for tours, which is first come first serve. Tours will start at 12:30pm, 3:00pm and 4:30pm each day.
About Crooked Stave Artisan Beer Project
Founded in Denver, CO in late 2010 as an artisan beer project, Crooked Stave is the culmination of brewmaster and “Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The resulting creations, most of which use Brettanomyces yeasts and mature in oak, are beers of extraordinary complexity.
