Boulder Beer’s Story:

In 1979 two professors at the University of Colorado received the 43rd brewing license issued in the United States, creating Boulder Beer Company, Colorado’s First Microbrewery. The original site of the brewery was a small farm northeast of Boulder, the brew house sharing space in a shed originally housing a few goats!

In a world of light yellow lagers, Boulder Beer won industry and consumer accolades for its line of bold Boulder Beers: Boulder Porter, Stout and Extra Special Bitter. Five years later, the brewery moved to it's current site in Boulder and expanded from its original one-barrel brewing system to a 50-barrel brew house with top-of-the-line packaging equipment. In 1994 we converted the original tasting room to our full-menu pub and epic patio under the Flatirons.

Brewmaster David Zuckerman joined Boulder Beer in 1990, and soon introduced Colorado favorites Buffalo Gold and Singletrack Copper Ale, which are still popular today. Long time General Manager Jeff Brown became President of Boulder Beer in 2002, which was the same year that saw the packaged introduction of the innovative and widely heralded Hazed & Infused dry-hopped ale, an unfiltered dry-hopped amber ale. In 2003 Mojo India Pale hit the scene, and every year since then has ushered in new flavors and new styles of beer developed by our creative team of brewers, which often are on the cutting edge of craft brewing trends.

Doing our part to save the planet, one beer at a time. Here are just a few of the extra environmentally-responsible actions we take here at Boulder Beer to help keep our planet a happy place!

Our Pub is PACE Certified (Partners for a Cleaner Environment):

SOME of the eco-friendly steps we take in our Pub:

• New solar thermal panels on our roof heat all hot water used in the Pub and kitchen, restrooms, and for hand sinks throughout the brewery.

• Use a low temperature dishwasher and a water-saving dishwashing nozzle

• Recycle all commingleds as well as hard to recycle materials and equipment

• Use all recycled or compostable “to go” containers and bags

• Recycle kitchen fryer-oil for bio-diesel

• Use high-efficiency toilets

• Compost food waste

Earth-Friendly Brewing and Production:

• In 2010 we invested in a new glycol chiller that helped us save 16% in electricity for the year.

• On average, over 130 tons of our spent grain is reused as feed supplements by local farmers every month.