A New Spin On Old Techniques
Casey Brewing and Blending is the idea of bringing back old-world brewing techniques to the modern day consumer. Our beers are created with over 99% local Colorado ingredients. We ferment and age our beers in vintage oak barrels with a mixed culture of saccharomyces, brettanomyces and lactic acid bacteria. Time is one of the most important elements to us, as the barrel aging process creates flavors that are impossible to create any other way. Our beers are unfiltered and 100% bottle conditioned.
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Traditional beers
We purchased three 7 bbl fermenters to experiment with IPAs and stouts. With this small production space, we’ll only have these beers available on tap at our downtown Tasting Room.
Sour Beers
Mixed culture sour beers are our specialty! We focus on these beers and have been making them for over 5 years. These beers ferment and age for long periods in oak wine and whiskey barrels until we deem them ready to blend with fruit or by themselves.
All our sour beer is fermented in custom, open top oak fermenters with our proprietary mixed culture containing saison yeast, brettanomyces and lactic acid bugs. This fermentation occurs at ambient temperatures, so different fermentations at different times of the year make different flavors!
After fermentation, the beer is racked into neutral vintage oak wine barrels for months, sometimes years, of aging. This aging process allows for micro oxidation through the oak of the barrel, slowly feeding the yeast culture to coax the flavors and acid we’re looking for.
We love working with local growers. We search all over the western slope of Colorado for the best growers of the fruit we want to use. We’ll even front money to those growers to plant the fruit that we want to use! This results in the best tasting fruit that is available, which just so happens to make great beer!
We specialize in sour beers fermented with whole, local fruit. Once our beer is tasting great out of the barrel, we’ll make a small blend to age on this whole fruit, and then after 4 weeks or so on the fruit, the beer is ready to be packaged!
Once the blend we’re about to package is tasting great, we rack it into our bottling tank. Here, it is bottled by hand using a gravity wine filler, cork and caged and then finally labeled by hand. We’ve done it this way since day one!
Instead of “force carbing” the beer by injecting CO2, we choose to naturally bottle condition our beer, just like champagne. We add some sugar and yeast and allow the beer to naturally carbonate over a period of months. This creates smaller bubbles and allows the beer to age indefinitely in the bottle!