Gilligans Brewing Company – One of the Greatest Companies for Brewing Beers

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Are you looking for the best and tasteful beer in your locality? If yes, then the Gilligans Brewing Company is always here to serve you. This company can provide you remarkable services on the different brewing procedures. Also, this company can give you a great satisfaction with regards to the beer outcomes.

In some instances, there are some people who may be thinking to do and produce a home brewed beer. So, if you are one of them who want to the procedures at home, then you should learn first the basics in brewing. Once you already know the fundamentals ways in brewing, then you can have the chance to do the best and quality beer that would be apt for your taste and preferences. In fact, you can gain a lot of advantages out of doing some brewing procedures at home and drinking brewed beer. Here are some of the advantages that you might get out of drinking home brewed beer and even doing this at home:

  • Great quality over the quantity – If you choose to brew at your home, then you can just utilize some standards ingredients and cheap additional elements for brewing procedures.
  • Reduced hangovers – Most of the home brewed beer includes a large amount of yeast that also contains Vitamin B. According to the experts, Vitamin B decreases the natural effects of the hangover.
  • Unlimited variety – Home brewed beer has a wide array of selections when it comes to its usual types. In fact, it gives you the privilege to discover Belgian, English, German and some other styles which an average drinker can rarely access.
  •  Health benefits – According to the studies, home brewed beer can provide significant health benefits to the drinkers. Alcohols, when properly used, can promote health heart condition. Thus, it can produce an overall advantage to achieve the stability of your health status.
  • Only limited time needed – Brewing is really a great hobby, especially for those hobby people. It is because it only requires limited time. So, it will not hinder your scheduled time on some other works that you have.


Home Brewing and Some Other Related Works at Home

tải xuốngHome brewing would be easier to do once you already know the basic procedures of it. In fact, you can work on some household chores like embroidering, stitching and some others while you are brewing. If you want to embroider while brewing for good, then you should choose the best embroidery machine so as to achieve the best results of the two works. For you to end up choosing the best and cheap embroidery machine , it is also advisable to check out some embroidery machine reviews  through online.  There, you can have an assurance that you can do your works successfully while brewing.

Discussing the constitutional right to booze

Civil libertarians are becoming increasingly shrill about what they see as a growing infringement of Americans’ right to get plastered. This, after all, is a country whose anthem is best sung in the Superbowl stadium, a beer in one hand and a hotdog in the other. The 18th amendment to the constitution, which ushered in Prohibition, is remembered as a ghastly, unAmerican mistake on the scale of Vietnam. Yet there are multiplying signs of what is fashionably called neo-prohibitionism.

One such sign was deemed to have occurred last summer. A brewery, G. Heileman, languishing in chapter 11 of the bankruptcy code, launched a new brand of strong beer (what Americans call malt liquor) to revive its flagging sales. The brew, called PowerMaster, had an alcohol content of 5.9%, compared with around 5% for an average malt and as low as 3.3% for the watery beer most Americans drink. Its launch caused outrage.

This happened not just because of its strength. Heileman also sinned by following orthodox marketing techniques. Three-quarters of all malt liquor is drunk by blacks (Heileman already had the biggest selling brand, Colt 45, but its sales were falling). Most malt-drinking blacks live in inner cities. Ergo, Heileman aimed its campaign at inner-city blacks. Result: uproar.

Two priests had themselves arrested on the company’s premises. Another called the marketing “diabolical”, claiming that “PowerMaster will become the slave master of blacks”. The Bureau of Alcohol, Tobacco and Firearms (tellingly, part of the Treasury), having sanctioned the name even though brand names may not refer to strength, later condemned it. Rather than rename PowerMaster, Heileman dropped the drink altogether.

Then in November came a public lambasting of the drinks industry by the surgeon-general, Antonia Novello. She accused the industry, which spends about $1.5 billion on advertising each year, of “unabashedly” seeking teenage customers in a country where the legal drinking age is 21. The criticism was aimed at what have come to be called “lifestyle” advertisements. These may mean anything from a famous sportsman recommending a named tipple after a jog, to a barely-clad girl riding a wild animal.

The surgeon-general’s office has the power to inconvenience the alcohol industry. For the past three years, labels have had to warn pregnant women not to drink (as a result of which, some women have been refused service in bars). This is despite no evidence whatsoever that a small amount of alcohol harms foetuses. Ms Novello is not yet calling for alcohol to be banned, as tobacco is, from television advertisements. But she has warned the alcohol industry that it will be hearing more from her.

And not just from her. In a court filing last month, five women sought damages for sexual and verbal harassment at the Minnesota bottling-plant where they work. The plant is owned by Stroh Brewery, makers of Old Milwaukee beer. The women claim that their ill-treatment at the plant was in large measure caused by Stroh’s sexist television advertisements. In these, the mundane male-bonding-at-the-campsite type of beer commercial is topped by the arrival of five young blondes, known as the Swedish Bikini Team, with fresh supplies of booze. Stroh reacted to the bottlers’ complaints by rushing to provide “sensitivity-training” courses for its male employees. The victimised Bikini Team, meanwhile, did rather well out of the fuss, appearing on the front cover and eight inside pages of january’s issue of Playboy.

In these several ways, the beer industry has, in popular perception, become much more than the dull-as-dishwater business it really is. It has become the target for many social concerns. The cigarette industry provides a cautionary tale of what can happen when disapproval gathers momentum.

The beer industry has in some ways invited this attention. Patrick Stokes, the president of Anheuser-Busch and chairman of the Beer institute, wrote piously to his counterpart at Heileman, expressing “deep concern” at the latter’s decision to launch PowerMaster. The industry is terrified that alcohol will soon be seen as yet another drug to ravage poor inner-city blacks (yet it has not stopped hiring, for its advertisements, popular rappers, whose lyrics are often laced with drug-speak).

Brewers are investing time and money to try to prove themselves “good” corporate citizens. Jeff Becker of the Beer institute says that the industry gives nearly $100m to local do-gooders each year. The Miller Brewing Company is the founder of the Marshall Fund, set up in honour of Thurgood Marshall, a black former Supreme Court justice, to help black colleges. This autumn the drinks industry gave $600,000 to the American Medical Association to help make a film about alcoholism. None of which, of course, saves the sin industry’s hand from being bitten.

One person’s right is another’s wrong

The civil libertarians are right to see that activists’ demands stem from mistakenly-or dishonestly-confusing the use of alcohol with its abuse. Only a small proportion of drinkers are confirmed alcoholics, even though pressure groups are trying to stretch that definition ever more widely. But they exaggerate: a new form of prohibition is improbable and it is unlikely that either Congress or the states will use the powers they undoubtedly have to curtail drinks advertising in a radical way. What is worrying is the rising inclination to tell other people what to do.

Thus the Washington Post, in an editorial last july, dared to lay down what people in “disadvantaged” areas should drink, viz, watered-down malt liquor: “When it comes to regulation, putting restrictions on what sort of mixtures can be sold to customers is far less objectionable than dictating what sort of messages people in certain selected neighbourhoods can be trusted to see.” Maybe, but still objectionable. And remember that bourbon and vodka sell on the nextdoor shelves.

Confused paternalism is rampant in government. The surgeon-general objects to the innocuous-looking packaging for drinks that pack a punch. Yet a 1935 post-prohibition law forbids beers from advertising their alcoholic strength, on the theory that brands would compete over strength. The consumer is left uninformed.

Governments are right to warn people of the risks-and measure the social and personal costs-of alcohol. They go wrong when they address health risks not by maximising the information available but by maximising bossiness. only when there is an informed public debate can people sensibly weigh the costs of booze against its pleasures.

Crazy for brew

IN THE BELIEF THAT SOMEONE HAD TO DO it, this summer I sampled the wares of all the brewpubs in Texas. I judge a brewpub by three standards: the quality of its beer, its atmosphere, and its fidelity to the beer culture. I do not include food because pub food is mostly the same–burgers, pizza, cold cuts, pasta, salads, maybe a chef’s special–and because the beer-culture crowd with which I associate considers food a sort of medication to be taken after soaking up several hours of atmosphere. My guys go to drink and talk. We do not care for music, or noise not of our own making. No big-screen TVs, please. And while darts are okay, being traditional, pinball machines and exotic video devices should be restricted to arcades. Our foremost consideration is the beer–its color, aroma, taste, and aftertaste–but nearly as important is the status that a particular brewpub accords to the brewer’s product on whole, and the place that beer is accorded among the echelon of world values. Beer should rank somewhere below religion and above baseball. A good brewpub is a place where one would look foolish bellying up to the bar and asking for a beer. A pint of bitter or India pale ale, okay, but never just beer. As British author and beer expert Michael Jackson has observed, no one walks into a restaurant and orders a plate of food.

Texas is a latecomer to the renaissance of craft-beer brewing. Forty-one states adopted brewpub laws before our Legislature was moved to act in 1993, but we are catching up thirstily. There are 476 brewpubs in this country and the number is growing rapidly. In the past two years 21 brewpubs have opened in Texas, bringing the total to 31. For those not yet tuned in to the beer culture, a brewpub is a restaurant that brews and sells its beer on the premises, as contrasted to a microbrewery, which is a small brewery that produces beer and packages it for sale at other outlets. The industry defines a microbrewery as one that produces fewer than 15,000 barrels a year. Seven microbreweries have also opened in Texas in the past two years. We are awash in beer, much of it high quality.

I have concluded that the best brewpub–in fact, the only one that got everything right–is the Fredericksburg Brewing Company in downtown Fredericksburg. No other Texas brewpub has captured the concept of the Gasthausbrduerei. the small inn with a brewery that is the central meeting place in many German and Czech villages. Unfortunately, when the Texas Legislature hammered out the law permitting brewpubs, it forgot to specify that they are supposed to be social centers, not meat markets, discos, or electronic arcades. The Germans of Fredericksburg seem to know this instinctively. Fredericksburg Brewing Company owners Dick Estenson, Laird Laurence, and John Davies (who is also the general manager and brewmaster) visited regional breweries and inns in Germany, Hungary, and the Czech Republic before deciding on the theme for their pub and the recipes for their brews. The ales and lagers brewed by Davies are first-rate. His Pedernales Pilsner is world-class, a honey-colored lager brewed in the classic Bohemian style and infused with the fabled Saaz hops grown in the Zatec region of the Czech Republic. The Edelweiss wheat ale also rates among the best ales in Texas.

Housed in a century-old gray fieldstone building on Main Street–the pub shares a common wall with the Admiral Nimitz birthplace, the ancestral home of World War II fleet admiral Chester Nimitz–the Fredericksburg Brewing Company is traditional, folksy, and just pretentious enough to satisfy the urbane tastes of beer connoisseurs. The ceilings are fourteen feet high and made of hammered tin. Not only was this place built in 1890, it feels like 1890. A bar constructed from longleaf yellow pine with a concrete top runs the length of the room, dividing the brewing equipment from the dining area. At the rear is a beer garden with suitably crude benches and tables and a skylight in its tin roof. Upstairs, above the brewery and dining area, are guest rooms, each individually furnished by one of Fredericksburg’s countless antique shops. “B&B” in this instance stands for “bed and brew.” This is the edge that the Fredericksburg Brewing Company has over other quality brewpubs: its concession to the tradition of the Gasthausbrauerei. Guest rooms are not practical for most of the state’s brewpubs, but they are perfect here in the Texas Hill Country.

When I visited Fredericksburg in July, at the peak of the Hill Country’s peach season. the town was thick with tourists. The patrons at the brewpub seemed to be evenly divided between locals and outsiders, with a variety of ages, interests, and ethnic backgrounds in evidence. There was no entertainment: The pubgoers seemed to be having a great time entertaining themselves. I overheard a table of men and women who looked like motorcycle enthusiasts seriously quarreling over the proper specific gravity of brown ale. Members of a Little League baseball team discussed ERAS over pizza and root beer. A baby crawled among the tables. Several plump and jolly women chatted in German. A man with a French accent ordered Wiener schnitzel with red cabbage and spaetzle (a German egg dumpling with fresh herbs), an excellent chef’s special, by the way.

Four brewpubs ranked just below the Fredericksburg Brewing Company on my list. They are the Waterloo Brewing Company and the Bitter End, both located in the thriving warehouse district in downtown Austin; the Village Brewery, Houston’s original brewpub, in the Village Shopping Center near Rice University; and the Houston Brewery, on Richmond Avenue near the Galleria.

Waterloo, the first brewpub to open in Texas, occupies a two-story building that was once a paint store and has the open, no-frills look that a brewpub should have. The dining room and a small bar are on the ground floor. The second floor has a much larger bar and a game room–a very noisy game room, which is the main reason Waterloo ranks below Fredericksburg on my list. Though brewmaster Steve Anderson’s early efforts were disappointing, he has perfected one of the best pale ales in Texas, its spicy, hoppy bitterness nicely balanced with a full, rich body. Waterloo also serves a good porter and a wheat beer that even purists who normally disdain wheat beer will enjoy.

The Bitter End is more upscale than Waterloo but quieter and more pleasing to the connoisseur. Even if the beer weren’t so high quality, this would be a pleasant place to spend an hour or two. The bitter brewed by Tim Schwartz is less assertive than the pale ale, but it has a wonderfully dry, mildly hopped finish and is among the best in its class. Schwartz’s specialty is brown ale, a mild, malty, fruity brew with a nutty finish. The wood-oven pizzas served on Italian sourdough crust are good.

The Village Brewery in Houston may be the best-looking contemporary brewpub in the state with its stucco and mahogany trim, copper tabletops, dark ceilings, and blizzard of overhead fans. Brewer Bryan Pearson specializes in ales: Even the wheat beer is an ale. The pale ale is deep gold with a nice malt character and floral aroma from English-style dry hopping. The Amber Owl Ale is fuller and darker than the pale ale, with a caramel flavor, a fruitiness, and a nice kick of hops. Pearson also brews an excellent black stout–malty, hoppy, and full bodied with roasted grains and coffeelike flavors.

The Houston Brewery is heavy on the traditional pub motif, including dark red brick walls, exposed beams, and an atrium. The brew tanks are behind the bar. The dining room is airy and comfortable, and the food here is better than most brewpub fare. The light ale brewed by Tim Case is the best in its class, golden and slightly sweet, with a body and kiss of hops that reminded me of a good pilsner. The stout had a complex sweetness balanced by fine northwestern hops, and a long bittersweet chocolate finish. When I was there in June, Case’s specialty brew was an excellent steam beer.

Topping the group of also-rans are the Strand Brewery on the Strand in Galveston, the Hub City Brewery in Lubbock, the Hubcap Brewery and Kitchen in Dallas’ West End Marketplace, and Yegua Creek Brewing in the Knox-Henderson area of Dallas. The Strand Brewery occupies a nineteenth-century bayside warehouse with three floors of wraparound balconies and a bird’s-eye view of the Port of Galveston. Brewmaster Michael Griggs has produced an excellent golden lager, lightly hopped and heavily malted, but the other beers served at the Strand are ordinary. If Griggs can improve his craft, the Strand will be one of the best brewpubs in Texas. The Hub City, in Lubbock’s revitalized Depot District, is the coolest thing that has happened to the town since Buddy Holly. Good beer, good food, good atmosphere. The Hubcap in Dallas is a sister brewery of the famous Hubcap Brewery of Vail, Colorado, and uses the same award-winning beer recipes to good effect. The pilsner and the I.P.A. are both among the best that I sampled. Yegua Creek has the small, intimate feel of a jazz club, but it’s noisy and the acoustics are bad. Its pale ale is well balanced and hoppy enough to suit any hophead.

Dallas currently has four other brewpubs, two of them in the suburb of Addison. TwoRows Restaurant and Brewery, in the Old Town Shopping Center on Upper Greenville, is upscale and trendy, a used-brick and glass structure designed to suit the tastes of its young, noisy, and obviously affluent clientele. The wood-fired pizza is good, but the pale ale tastes like porter and the porter tastes like stout, and neither one is worth $3.25 a pint. Hoffbrau Steaks has two brewpubs, one on Belt Line Road in Addison and another on Knox at Cole Avenue. Though the beers brewed at the Hoffbrau are of no interest, the pub does serve fifty excellent imported beers. The Rock Bottom Brewery No. 5, one of a chain of brewpubs based in Boulder, Colorado, is also on Belt Line, a few blocks from the Hoffbrau. The pubs in this chain are honky-tonks frequented mainly by singles on the prowl. They have valet parking–beware of brewpubs with valet parking, especially if the parking lots are empty–and brew cask-conditioned ales that are without distinction. Rock Bottom Brewery No. 3 is in Houston, on Richmond, across the street and a block and a half from the Houston Brewery.

Austin is the epicenter of the brewpub industry. In addition to the two already mentioned, Austin also has the Draught Horse Pub and Brewery on Medical Parkway and the Copper Tank Brewing Company, downtown at Fifth and Trinity, a favorite of college kids in heat. The Armadillo Brewing Company on Sixth Street shut down a year ago, but a new brewpub, Katie Bloom’s, is scheduled to reopen in the old location. The beer brewed at the Copper Tank is good, especially the light ale and stout, and the place sells more gallons of beer than any other brewpub in Texas. Nevertheless, it is a splendid example of everything I hate in a brewpub. The polished limestone arches appear inviting until you wander deeper into the interior and discover that the decibel level from the numerous giant TV screens, foosball tables, and hyper-libidinous chitchat exceeds that of a mortar attack on Sarajevo. The Copper Tank is planning to open a second brewpub in Dallas.

San Antonio is historically the brewing capital of Texas, home of Lone Star and Pearl and two excellent microbreweries, the Frio Brewing Company and the Yellow Rose Brewing Company. But neither of its two brewpubs is worth an out-of-town trip. The Boardwalk Bistro, at 4011 Broadway, has added “Brewery” to its name, but it’s still just a bistro. There are no beer tanks in sight. Joey’s, located in a frumpy building on N. St. Mary’s, looks like a neighborhood bar, not a brewery. I was there on a Saturday evening and the place was almost empty. Yegua Creek of Dallas is planning to open a second brewpub in San Antonio.

The Brazos Brewing Company in College Station and Silk’s Grill and Brewing Company in Amarillo offer good if not particularly distinguished beer. Seven more brewpubs have just opened or will open shortly in the state. They are the Routh Street Brewery and Grill in Dallas, the Galveston Brewery in Galveston, the Bank Draft Brewing Company in Houston, the Padre Island Brewing Company on South Padre Island, Hierman’s Hofbrau in Midland, and Jaxon’s Restaurant and Brewing Company and the Old West Grill and Brewery, both in El Paso.

In the notebook that I carried while touring the brewpub circuit, I repeatedly wrote, “The best beer is the one nearest at hand.” I noted only one exception. On the day that I visited it, at least, the Cafe on the Square and Brewpub in San Marcos had only two beers to offer, a blond ale and an amber ale. I took a sip of each and walked away. I don’t do that often.

For anyone planning a tour of Texas’ brewpubs, here are some pointers. Taste as many beers as your constitution allows. Half-pints (about $2.75) are less cost-effective but more prudent than pints ($3 to $3.50). Many brewpubs offer four-ounce samplerrs, a bargain if you’re not sure which beer suits your taste. Nibbling breadsticks or crackers between beers helps cleanse the palate. Heavily hopped or malted beers such as pale ale, stout, or bitter should follow, not precede, lighter ales and lagers. After that, you’re on your own.



The Texans who took on the powerful beer distributors lobby and forced the Legislature in 1993 to allow brewpubs were all rank amateurs. Today these same amateurs are operating the pubs of Texas. Blessed are the amateurs. The craft-beer brewers are producing beer that is, with a few exceptions, up to (and sometimes surpassing) European standards.

Beer is broadly divided into two categories, lagers and ales. Lager is a clean beer with a light hop aroma and flavor (until recently most commercially brewed beer in this country was lager). Most microbrewed beers–bitters, porters, and stouts–are ales. Some craft beers, such as bocks and pilsners, are lagers. Beer-literate Texans know that a bitter is an aggressively hopped English pub beer with a malty aroma and a tangy aftertaste. Porter (so-named because it was said to be the midday picker-upper of English coachmen and porters) is intensely flavored, with dry coffee overtones–a dark beer without the heavy bite of a bitter. Stout is similar to porter though creamier, darker, and hoppier, with a malty flavor and roasted bitter finish. Pale ale or India pale ale–I.P.A. to beer culturists–is amber-hued rather than pale and is similar to a bitter but smoother. Brown ale is medium bodied, with a round maltiness and a lasting finish. Bock is a malty lager, sometimes with caramel or chocolate undertones and a faintly sweet flavor. Pilsner is a bright, dry, golden beer originally from Plzen, Czech Republic, highly carbonated with a floral bouquet from a late-in-the-brewing-process addition of Saaz hops. Steam beer–a crisp, slightly truity beer–is the only truly indigenous American brew and gets its name from the steam power used by California breweries during the Gold Rush. it’s also known as California Common Beer.

One trend that Texas pub brewers in particular seem unable to resist is the production of wheat and specialty brows. These beers get their zest from being brewed with all manner of ingredients: orange peels, coriander, banana, apple, cherries. chocolate, green chiles, cloves, ginger, and maple syrup. Quirky beers are much in demand. Nearly every brewpub in Texas served some sort of raspberry wheat beer this past summer. Once considered the beverage of choice of little sisters and old ladies with floppy hats, they are fast becoming. God help us, traditional.

In the United States craft beers represent a tiny piece of the market, but large breweries have taken note and are moving to imitate them with macho-sounding new labels such as Red Wolf, a product of Anheuser-Busch. Don’t be fooled: These beers are usually indistinguishable from the timidly flavored beverages brewed under the familiar labels of Budweiser, Miller, or Lone Star.


A wide-ranging state tour determines the Fredericksburg Brewing Co brewpub and hotel to be the best in Texas, on the basis of its excellent beers and placid ambience. Too many of the dozens of other establishments visited are marred by video arcades, disco dancing, and singles scenes.

In the shadow of Coors Field, upstart brew pubs do their own thing

LoDo's brew

The powers that be in Denver have pulled off every city manager’s dream – the successful revitalization of a seedy area of town. Just six years ago, the 26 square blocks of Lower Downtown, or LoDo, were characterized by abandoned buildings and dark, ominous street comers. Today’s LoDo, just a few blocks from the new baseball park, Coors Field, is home to 64 watering holes and more than 20 art galleries.

The establishments making the biggest splash are brew pubs, serving hearty homemade beers often referred to as “liquid bread.” Denver now has a greater concentration of brew pubs than any other city in the nation.

Taking center stage is the Wynkoop Brewing Company, the biggest brew pub in America, housed in the 1899 J.S. Brown Mercantile building on 18th Street. The pub, opened in 1988 by a geologist and a geophysicist, is named for Denver’s first sheriff. Nine beers – including the refreshing signature, Railyard Ale – are available every day. Among the favorites are Wilderness Wheat, an amber beer; Elvis Brau, a pilsner; Sagebrush Stout, a dark beer with a touch of oatmeal; and Splatz Porter, a dark roast malt. For entertainment while sampling the brew, Wynkoop’s facilities include a 22-table poolroom with five dart boards, a 180-seat comedy/sports club, a banquet room for 150 and several small function rooms.

Sports and beer fans (usually one and the same) flock to Champion Brewing Company on Larimer Square. As at many of these pubs, the brewing process is in full, copper-coated view; Champion sports a three-story system that uses gravity in its recipe. The sports memorabilia scattered around the restaurant might also catch your eye, if you’re not already glued to one of the 25 television monitors. The restaurant accommodates 380; up to 175 can hang out in the back room, which has several big-screen TVs and six pool tables. The outdoor patio holds another 160.

The year-old Denver Chop House on 19th Street serves brews in the converted office of the Union Pacific Railroad. Seven flavors are on tap: Honey Wheat Malt, Premium Mild Lager, Pale Ale, Extra Special Bitter, Redwing British Malt, Nut Brown Ale and Oatmeal Stout. The Caboose, a private room at the back of the restaurant that accommodates 175, opened last month.

The 1995 opening of Coors Field brought with it the Sandlot Brewing Company, which is operated at the ballpark by the Coors Brewing Company. You can watch the fans arrive and sample Sandlot beers at Rounders, a pub which adjoins the stadium. Beers in rotation during the baseball season include Squeeze Play Wheat, Razzle Dazzle Berry (a raspberry cream ale), Pinch Hit Pilsner, Pinstripe Pale Ale and Slugger’s Stout. Whether or not a game is going on, a group of 100 can rent part of the restaurant and party all night.

The Breckenridge Brewery on Blake Street is the sister of a successful brew pub at the Breckenridge ski resort. Situated in view of the baseball stadium, the pub can accommodate 200 people in its wide-open room. The bottling process is in full view at the back of the house. Signature beers include Indian Pale Ale, Mountain Wheat, Avalanche Amber, Oatmeal Stout and Ballpark Brown.

Six other brew pubs are within walking distance of these four. Anyone up for a pub crawl?


Denver, CO’s, Lower Downtown in 1990 was a picture of abandoned buildings nestled among poorly-lighted street corners. However, since the opening of the Coors Field in 1995, the new baseball park, LoDo has evolved into a lively part of town that houses 64 watering holes and over 20 art galleries. LoDo’s brew pubs are among the establishments that really rake in the money, some of which include the Wynkoop Brewing Company, the Champion Brewing Company, the Denver Chop House, the Sandlot Brewing Company and the Breckenridge Brewery.