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Introducing LOCH

I'm excited to introduce our sixth handbuilt bomber release, LOCH wee heavy.   I built this Scottish Ale in a very traditional sense.  It has a rich mouthfeel, a bit chewy, sweet, malty, with a slight smoky characteristic.  It's the perfect beer for sipping in front of the fire or enjoying on a cold day.  You can find LOCH at all of the great local liquor stores that carry BRU (find BRU here).  Cheers!


--Ian Clark, beer chef / founder 


Great American Beer Festival 2013

The Great American Beer Festival is just around the corner and we are thrilled to be a part of it again.  This year we will be sharing five beers with the thirsty crowds including our Obitus American Brown Ale handbuilt with dates & caramelized sugar, Citrum IPA handbuilt with lemon zest and juniper, Beezel Belgian Style Golden Ale handbuilt with honey, black pepper and bitter orange peel, Belux Belgian Style Pale Ale handbuilt with lemongrass and black pepper, and our Rigley Red IPA.  The GABF is one of my favorite events of the year and I always look forward to talking to so many avid beer enthusiasts that are just as passionate about beer as I am. Stop by booth E3 to say hello or join us at BRU handbuilt ales & eats.  We will be counting down with nightly events including unusual beer tapings, a beer dinner on October 8th celebrating all things beer and food, and a special tasting night on October 9th where I will share each of the five beers that will be available at the GABF paired with small bites from the kitchen and a tour of the brewery.  Looking forward to sharing a BRU with you in the coming week and don't forget to wear your BRU gear*!  For all the details on upcoming events click here.

--Ian Clark, beer chef / founder

*Wear your BRU t-shirt or hat to the GABF, take a picture of yourself while sporting it, social media it with the hashtag #BRUatGABF then stop by our booth (E3) for a complimentary beer card to use on your next visit to BRU handbuilt ales & eats. 



Coming Up for Air

Life goes fast, especially when you are busy building your dream. The last three months were spent pouring concrete, welding, sanding, painting, lifting, sweating, laughing, oh and of course a little yelling.   We built just about everything you can see or touch at BRU.  From the barn door, to the concrete bars.  It is the work of both my chefs, Jason and Josh, my wife with the design vision, plus her talents at painting, tiling, etc etc, my parents-in-law who spent endless hours helping paint, clean, tile, sew pillows, and dig through their antiques for our tap handles (next time you are in ask about the story behind some of our tap handles)…  It was a group effort to say the least.


And after all those months it came together, just like that.  I have never been so excited, proud, or nervous about how each person will receive BRU’s new home.  We hope to see you soon!

 --Ian Clark, beer chef / founder


It begins... 

BRU handbuilt ales & eats is starting to take shape.  After piles, and piles, and piles of paperwork (not my area of expertise) we received the first of many permits and licenses that we will be needing as we build our new home.  Walls are coming down, new ones will be built and the fun has really begun.  Just like our beer, we will be doing as much as possible by hand.  Building the tables and booths, pouring the concrete bar, and much more (stay tuned for the stories).  Just like before, we will be re-using, re-purposing, and making our space as eco-friendly as possible.  And with a lot of hard work from many hands the space will come together.  We are very excited to share our new home (hopefully at the end of May) if all goes smoothly!  Make sure to check out our facebook page or instagram for updates, some fun contests, and more as we get close to opening day.

 --Ian Clark, beer chef / founder


BRU + food

I started down this path 18 years ago.  Making sandwiches in high school lead to culinary school at New England Culinary Institute, culinary school lead to working as a line cook in Maine, Hawaii, California, and finally Boulder.  In Boulder I found my home and worked my way up from line cook to sous chef to executive chef.  I spent 10 amazing years with the Big Red F restaurant group.  I learned my craft, I grew as a chef and as a person, I found the love of my life, I fell in love with homebrewing thanks to my now father-in-law, I opened BRU, and I kept cooking. 

But today, I start working on BRU handbuilt ales & eats.  I've always dreamed that I would open my own restaurant some day, to go to work in a place I owned, a place that stood for everything I believed in when it came to food and drink.  What I didn't know was that this restaurant would also be a brewery and just how hard it would be to get to those dreams.  It has taken many sleepless nights and a whole lot of patience (and I'm sure it will take a lot more).  It has taken the wonderful support of my family, my amazing parent-in-laws and wife who have spent endless hours in the garage with me bottling beer, sitting around the table brainstorming, laughing, yelling, and of course drinking beer.  But most importantly, I would never have gotten here without you.  Your support for BRU has been amazing, it has helped me get from step one to step two; combining my love of beer with my love of food under one roof.  

BRU handbuilt ales & eats will be my true expression of craft.  We will have 12 handbuilt ales on tap (one being a rotating chef's tap where I'll collaborate with other local chefs to further bring food and beer together).  Everything will be handbuilt, from scratch, just like our beer.  Most dishes will come out of the wood-oven to create a beautiful depth of flavor.  I'm still dreaming and testing, re-writing, and re-creating the menu, but for now dishes will include items like Wood-Oven Pizza and Housemade Goat Milk Ricotta with roasted almonds and spiced honey.       

So cheers to this new adventure and thank you for all of your support so far.  I look forward to sharing even more BRU with you in the coming months! 

p.s. make sure to follow us on facebook, we'll have many updates on the new space!

--Ian Clark, beer chef / founder