Seasons bleatings
Goat Patch Brewing acquires Pikes Peak Brewing; Jax hosts Miracle Pop-Up Bar this season; the power of Give Back beers; five questions with Valor Bartending; + more food & drink news
The big news in town this week is Goat Patch Brewing’s acquisition of Pikes Peak Brewing. This comes on the heels of Goat Patch’s announced expansion to a new north side taproom this past June. The company is on a roll, clearly.
Pikes Peak counts over a decade in the market and has left a strong legacy, despite setbacks with the failed Lager House attached to COATI (a victim of poor timing and COVID). Founder/Brewer Chris Wright established some beloved flagship labels like Elephant Rock IPA and the Belgian Golden Strong and the taproom has been an anchor of community for the Monument area.
With the takeover, Goat Patch will go from a 3,000-BBL capacity to a 10,000-BBL capacity. “Our goal is to merge the strengths of both breweries,” Goat Patch co-owner Justin Grant said in a press release. That said, the Monument taproom will still keep the branding and name of Pikes Peak Brewing. The sale is expected to go through close to year’s end.
I reached out to Chris Wright for a quick comment, and he said, “I have very few second guesses and think we have made a good impact on Southern Colorado Craft Beer. I'm honored to have played a part… It was time to pass the baton and for me to get back to just one job (IT Sales). With the contribution of three taprooms, Goat Patch will grow and have a stable business model.”
Goat Patch co-owner Cate Baze says “we’re excited to carry [the baton] forward with the same passion and dedication that PPBC has always been known for.”
Jax Fish House hosts Miracle Santa this season
I attended a preview earlier this week at our Colorado Springs Jax Fish House & Oyster Bar location for the Miracle Pop-Up Bar. Jax is one of three spots in Colorado to host the traveling fundraiser this year. For 2024, it’s raising money for the Seva Foundation. All you have to do to participate is patron the place and order one of the special cocktails which come in amusing glassware, to include Santa shot glasses, a unicorn, Christmasaurus and SantaRex mugs. If you like what you see, Jax is selling the glasses on site for gifting or keeping for yourself.
The promotion runs alongside regular programming through January 5. We had a blast tasting and I can’t say a favorite drink emerged for me from the samples I tried; truly, they’re all good and unique. If you want to take home a cute little Koala bear garnish, order the Koala LaLaLa. The Jingle Balls Nog (yes it says “balls” not “bells”) is a stellar nog rendition with cognac, cream sherry and cream, almond milk, egg, vanilla and nutmeg. Explore the rest for yourself sometime in the coming weeks.
Bit of a local history tidbit on the way out here: Both Wobbly Olive and Allusion Speakeasy have hosted the Miracle Pop-Up in past, recent years — and were the first in town to do so.
Goat Patch Brewing Red Ale Brats at Ranch Foods Direct
Our November Schnip’s pick collaboration recipe with Ranch Foods Direct comes to us this month via Chef Andrew Borek from Odyssey Gastropub and Nacho Matrix. It features Goat Patch Brewing red ale bratwursts made by Ranch Foods Direct. Chef Borek plates slivers of the cooked brats on a homemade flatbread with Brie cheese, fig jam and caramelized onions. It’s a sweet, rich treat that highlights the brats well. The dish is easily prepared at home, but you can of course also just throw these brats on the grill and eat them as you normally would. (We won’t tell Andrew.) Enjoy!
Five questions with Valor Bartending cofounder Jess OCanna
1) Who are you and what's Valor Bartending?
I’m Jess OCanna, one half of Valor Bartending. I’m a prior service Marine that has been in the hospitality industry for more than 10 years. I received my formal bartender training at Brooklyn’s on Boulder from Andrew Alverson, Ethan Ratzlaff, Morgan Keebler and Regan Capozella. Valor is the marriage of all of the wonderful qualities I have picked up along the way. Valor Bartending is a business I co-own with Jess Immel. Jess trained under Montana Horsfall and Ashlee Choi. We hit it off while bartending a quinceanera together and started talking about future dreams. We created Valor because we wanted to bring the tasty and beautiful cocktails and mocktails that are often found downtown to people in a more intimate approachable setting.
We’re a dry-hire service. A newer concept hitting the market. We bring our mobile bar which fits in the back of our car, all of the tools, garnishes and necessary things to craft beautiful beverages while our clients provide the alcohol. We work with our clients to provide them a custom menu that best suits their event, whether it’s cocktails or mocktails. Beyond serving drinks, we offer brand collaborations and TIPS training (Training for Intervention ProcedureS; related to alcohol service); we are TIPS certified and insured. Valor brings the best of downtown’s cocktail scene to any intimate, approachable setting. We’re all about professionalism, fun and great taste in every experience.
2) What type of event services do you provide?
A variety, from weddings, parties and BBQs to baby showers and graduations. Basically, if there’s eating or drinking involved, we’d love to be there to help create lasting memories. Our three package options can be customized to fit your event perfectly and we’re happy to travel across most of Colorado to make it happen.
In addition to event bartending, we offer classes for a fun and affordable experience that’s perfect for date nights, team-building activities or anyone who just loves cocktails. We get into the technical details behind what makes cocktails and mocktails taste great, but we keep it light, engaging and, above all, fun. Keep an eye out for some exciting new class offerings we have in the works!
3) How do you develop recipes? Describe a couple of your favorite cocktails you've created.
Developing recipes is a bit of a love-hate process for me! *Laughs* The journey starts by sitting down with the client to really understand their vision. We talk about flavors, liquor preferences, colors and garnishes. For themed events like Halloween, Thanksgiving or Christmas, we take those elements up a notch to make sure every detail fits the occasion. Glassware is often part of the planning, too, especially if it’s important to the client’s theme. Once I’ve got my notes, I start drafting ideas.
Back in my workshop, I create a mockup for each beverage and set up a presentation for the client, with full garnish and everything. They taste each option and give me feedback and we make any adjustments needed to tailor the drinks just right for the event. Then, I provide them with a shopping list for the alcohol, so they have everything they need.
For mocktails, I follow the same process but without the alcohol. I also adapt some of my past cocktail recipes to make sure mocktail drinkers feel just as involved and enjoy every sip. One of my favorite creations was a Halloween-themed cocktail for a housewarming party — it was dark, smoky and garnished with eerie details that captured the mood perfectly. We want every drink to be an experience, tailored to the event and enjoyed by everyone, no matter what’s in their glass.
4) Tell us more about Valor's class offerings — convince me to go back to school.
Our small classes are all about creating a hands-on, intimate experience that’s customized just for you. Whether you're stepping behind the bar for the first time or you’ve got some experience, we’re here to make it fun and immersive! We dive into the rich history of bartending while keeping it relaxed and interactive, so you not only learn the skills but also the stories behind them. Imagine mastering techniques, discovering classic recipes and building confidence, all with expert guidance and a group of people who share your enthusiasm.
5) Where are your favorite bars to drink right now and why?
Bar 33, District Elleven and Shame & Regret. Bar 33 is where I go when I want to dress up and get inspired. It’s super swanky and Joel has crafted a space that’s perfect for upping my cocktail knowledge. District Elleven is like my home base. The whiskey selection is phenomenal and I love seeing familiar faces like Shane, Allie, Randi, and Stewie, who make me feel right at home with their hospitality.
Shame & Regret — mostly because I’m a bit of a secret Malort lover! I go for the great drinks and stay for the staff. Shoutout to Bibi, Ashley, Jade, Emily, Kentiya and Matty B, who always make it a memorable experience. Whether I'm studying at the bar or stopping in for a nightcap after a shift downtown, it’s always a good time there.
Bristol’s Give Back Mix Pack raises series money for local nonprofits
Side Dish Dozen member Bristol Brewing Co. hosted a media sampler earlier this week for its annual Give Back Mix Pack, its long-running benefit beer program. Since 2007/2008 their Venetucci Pumpkin Ale, Cheyenne Cañon Piñon Nut Brown Ale and Smokebrush Smoked Porter have collectively raised upwards of $800,000 in donations to Venetucci Farm, Friends of Cheyenne Cañon and Smokebrush Foundation for the Arts. (That’s simply tremendous!)
Leadership from each nonprofit attended and shared how they’ve utilized the vital finding in past years. Sam Clark of the Pikes Peak Real Estate Foundation (overseer of the farm) said “community assets only as strong as the partnerships that make them work,” and Bristol continued to fund the farm during an uncertain future after the aquifer contamination that poisoned our city’s historic urban farm. “We got time to plan and pivot,” he said. Calla Balliett, President for Friends of Cheynne Canyon, cited a list of significant trail improvement in the canyon over the years, including on the Columbine, Sweetwater and Mt. Culter trails (in part with an assist from Rocky Mountain Field Institute, representing another local nonprofit trickle-down giveback. “We wouldn’t have been able to do this without that beer,” she said. And Don Goede, in charge of Smokebrush’s special projects, says the porter “has been a wonderful feather in our creative cap,” citing artistic endeavors ranging from the Uncle Wilber Fountain to current happenings at Smokebrush Farms.
“It’s been in our DNA since we started,” says brewer Mike Bristol. “We were relying on community to support our vision, and we feel like that needs to come back around.”
Bites & Bits
• It was only back in October that local boozy (and non-boozy) ice cream maker Dazed Creations expanded into Munchies 719 downtown. Both outfits had high hopes for the thematically fitting partnership. But it’s been cut short by a change in business status. Co-owner Caleb Chambley of Dazed Creations confirms that “after a disagreement between ownership, a mutual agreement was reached to dissolve the name and brand. We chose to continue on our previous endeavors and look at new avenues separately.” He says for his part he’s had to step away to pursue other ventures: “ I put my heart into Dazed and every one of those recipes, so while Dazed may not be around. I’m not going anywhere,” he says. For its part, Munchies says that for now they’ll return to a limited sweets selection of house-made goods in their front area, and for the holidays remove some cases in favor of creating more seating.
• Pueblo’s Fuel & Iron Food Hall recently announced that it is under new management. In a Nov. 4 Facebook post, the outfit said: “… we have transitioned to being an entirely chef-run food hall, with Chad Hankins from The Cutting Board and Chelsea Rutz from Trailglazers taking leadership roles. This owner-operated model means the chefs who create your meals are also overseeing the experience, bringing with them care, passion, and dedication. We believe this will elevate our service and improve your visits.” The release went on to say, “2024 has been challenging for the restaurant industry, and Fuel & Iron is no exception.” Still, they say they are re-doubling efforts with a checklist of “revitalized events… enhanced menu … sustainability initiatives… [and] support for all vendors.” A new bar menu with lower prices dropped on Nov. 17.
• Woodland Park’s Mountainara Cucina Italiana, originally launched by Basil & Barley founder Roberto Calcagno, announced on Nov. 7 that it had gone out of business. Calcagno sold Mountainara (and Swiss Chalet, which he’d newly acquired) in April, 2023. Mountainara’s new owners said “This decision was not made lightly and we are heartbroken to go. The economic climate has not been our friend, and unfortunately we exhausted all the options available to us that have kept our doors open.”
• While I was away, here’s how the Colorado Restaurant Association’s inaugural HOSPYS Awards shook out, as outlined by Molly Martin in Westword. Colorado Springs Chef Eric Brenner, a Side Dish Dozen member who was up for Chef of the Year award, did not earn as many votes as winner Penelope Wong, Yuan Wonton, Denver. But on his Facebook page, Brenner posted the speech we would have given should he have won. In part, he said: ““Surviving an apocalyptic event such that we have, and witnessing the love and support of each community which we provide sustenance and hospitality to: we should accept that we are all invincible!”
• Jeremy Jones at Springs Magazine offered this extensive preview of the New Restaurants of Hotel Polaris at the U.S. Air Force Academy. Jones says the project brings “six new restaurants to the north side of Colorado Springs that are worthy of a visit in and of themselves.” I highly encourage you to read the full article for a breakdown on each spot, including the fine-dining kitchen Pamela’s and Aviator Rooftop Bar.
• We lost a member of our culinary scene earlier this month. I’m reprinting the release I received about it here in full: “It is with deep sadness, that the owners and management team of Lumen8 restaurant the Element/Springhill Suites announce the unfortunate loss of a very important team member, Chef Nick Maloney of Lumen8 restaurant. While driving home from work in the early hours of November 1, 2024, Chef Nick Maloney lost control of his vehicle and passed away due to the injuries sustained in the resulting collision. First and foremost, Nick was a phenomenal father. He was a loving, sensitive partner to his wife. His entire world revolved around their comfort and protection. As the chef of Lumen8, Nick brought incredible leadership and organization resulting in the creation of an outstanding work culture within the kitchen and staff that permeated throughout the entire hotel. While this is emotionally devastating for everyone involved, even more tragic is that Chef Nick was the sole breadwinner for his family. To support Chef Nick’s family, please consider a donation to this GoFundMe account created by his family. Every dollar raised will be matched 100% by Hotel Equities, the management company for Lumen8 and the hotel. Thank you for your consideration of this request. We invite you to come to Lumen8 and enjoy some of Chef’s Nick recipes throughout this Fall/Winter season.”
Side Dish Dozen happenings
• Gold Star Bakery: Nov. 21 is the last day to pre-order your Thanksgiving pie. Choose from Pumpkin, Bourbon Pecan, Dutch Apple, Salted Maple and Tart Cherry, with gluten-free options of each. Order now. (Reading this too late? That’s okay, we still have pie for you during our regular hours.)
• Odyssey Gastropub: Come for Whiskey & Wing Wednesdays. Nine wings and a straight up pour of a rotating whiskey for $17.
• The French Kitchen: Check out our gorgeous new Holiday Catalogue. And consider holiday catering from The French Kitchen. Also check out our Family and Friends Cooking Classes.
• Bristol Brewing Company: Grab some local favorites for your Thanksgiving table, like our Venetucci Pumpkin Ale, Laughing Lab Scottish Ale, and World Peace Death Ray Hazy. Add a festive 250ml corked bottle of our bottle-conditioned Belgian Saison for the toast! The Bristol Pub will close after trivia at 9 p.m. on Thanksgiving Eve, and we’re closed on Thanksgiving Day.
• T-Byrd’s Tacos & Tequila: Happy Hours are 3-6 p.m., Sunday-Friday. Come for Chef Dustin’s sensational $7 pork belly burnt end bites in chile-citrus sauce and our $4 nachos, $3-$4 beers and $6 margaritas.
• Wobbly Olive: Half-priced cocktails from our full menu during happy hours, 4-6 p.m., Mondays through Fridays, at both locations. Simply put: the best happy hour around.
• Kangaroo Coffee: Sip With Schnip at Kangaroo Coffee’s Hillside Coffee House (319 S. Hancock Ave.). 5-9 p.m., Nov. 21, with performance by The Story Lounge from 6-7 p.m. One-night-only special drinks plus dessert pairings from Side Dish Dozen members.
• Red Gravy: We’ll be closing Nov. 24-28 to our staff time to go home and be with family for Thanksgiving. Our Sunday Supper Club returns! Reserve early for second Sundays monthly.
• Edelweiss: Join us for Thanksgiving. We’re serving our traditional turkey dinner with fresh Butterball turkey and all the fixings as the daily special ($35), as well as a limited dinner menu for those who don’t want turkey.
• Goat Patch Brewing: Taproom session with Annette & Doug Conlon with Rough Age, 5-7 p.m., Nov. 22, followed by CC Hockey Night in the taproom at 7 p.m. Cranberry Kettle Sour release, all day, Nov. 27.
• The Carter Payne: Deep Dive Dinner - The Flavors of South East Asian, 5:30 p.m., Nov. 22. Whiskey Church with Keeper's Heart Whiskey and the Colorado Spirits Collective, 6:30 p.m., Dec. 4. Book us for your holiday party.
• Ascent Beverage: Visit Red Gravy soon to check out a revamped drink menu. Two of our products will inform some sips: Great Grey Gin and Absaroka barrel-aged gin.
• Eleven18 Latin Tapas Bar: Come for our Siesta Experience, a 10-course tapas tasting for $65, with paired wines for an additional $35. Or, consider a meal with Brother Luck at the Chef’s Counter.
• Rasta Pasta: Happy hour daily from 3-5 p.m. with $3 Red Stripes, $4 rum punch and $5 munchies.
Upcoming events
• Nov. 21-Jan. 5: Miracle Bar Christmas Cocktail Pop-Up at Jax Fish House & Oyster Bar. Also catch the limited-time-only Jax Sidecar Burnt Orange Ale brewed by The Post Brewing Co. in celebration of Jax’s 30th anniversary.
• Nov. 23: Chili Cook-Off at Chuckwagon 719. Noon to 3 p.m.; $25 entry fee to participate; cash prizes for winners.
• Nov. 29: Magic & Mixology Distillery Tour Experience with Alexander the "OK" at Blackhat Distillery. $45 for “a 90-minute adventure where the art of distillation meets the world of illusion.” Includes a tasting flight and one cocktail.
• Dec. 1: Sip n Scribble at Uva Wine Bar. $55.
Parting shot(s)
