Roadtrip: The Bakers’ Brewery in Silverthorne, Colorado, finally puts own craft brews on tap |

Roadtrip: The Bakers’ Brewery in Silverthorne, Colorado, finally puts own craft brews on tap

Left to right: The Bakers' Brewery co-founder Stephanie Sadler, co-founder and brewmaster Cory Forster, and chef Gerald Andres. The brewery will be hosting a beer pairing dinner as well as special prices and giveaways to celebrates putting its own beers on tap for the very first time this Saturday, June 6.
Jessica Smith / |


Colorado Fish-N-Chips with our Session IPA, The Cotton-Mouth Killer.

This light blonde ale’s citrus hop flavor will pair nicely with the fresh squeezed lemon and the blueberries in Chef GJ’s fresh take on tartar sauce while nicely cutting the richness of fried fish.

Bangers-N-Mash with our English Mild/Brown Ale, Barking Dog Brown

The caramelized onions pair perfectly with the caramel malt sweetness of the Brown ale, yet the crisp, dry chocolate malt finish nicely cleans the rich smoked kielbasa off of the tongue.

Chicken Pot Pie with our Belgian Honey-Wheat, Buzzbird Belgian Wheat.

The light, flakey pastry top pairs nicely with the mild sweetness of the white wheat and the smooth creamy filling is complemented and lifted by the mild Belgian yeast esters.

Tender Beef Tips Shepherds’ Pie with our Chocolate-Coffee Cream Stout, French Silk Stout.

Rich dark gravy with tender tips of beef play well with the creamy, smooth texture of the chocolate malt and the slightly bitter coffee finish clears the palette for your next bite.

Sticky Bun Bread Pudding topped with Frangelico Whipped Cream with our Bourbon Barrel Aged French Silk Stout.

The heavy toast on the oak spiral brings a rich vanilla aroma and flavor to perfectly pair with the light nuttiness of Frangelico whipped cream while the spicy rye of the bourbon plays well with the cinnamon spice of the sticky buns.

Three months to the day since The Bakers’ Brewery opened its doors to the public, it will pour its very own beers, brewed with its very own equipment, into customers’ pint glasses for the first time.

To celebrate this, the brewery is holding a Grand Beer Opening party, starting at 3 p.m. Saturday, June 6.


There’s a lot of paperwork involved when starting a restaurant, much less one attached to its own brewing system. Papers and reports have to be filed with both state and federal officials. And in the case of The Bakers’ Brewery, which is collaboratively owned by around 30 different parties, there was even more.

Even after the equipment was ordered, assembled and cleaned, co-founder and head brewmaster Cory Forster had to wait for the federal brewing permit to be approved.

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This wait isn’t unusual, he said, as the number of craft breweries continues to increase across the United States, and the department that the approvals come from — which also deals with permits for wineries and distilleries — is swamped.

It’s not like Forster and his partners have been sitting around twiddling their thumbs, however. There has been plenty to do, with finishing construction and perfecting the restaurant’s menu, which is continually expanding and evolving with seasonal ingredients and options.

Forster also kept his brewing skills sharp by participating in various collaboration projects with other nearby brewers. But even then, he was eager to get started in his own space. He joked about elbowing other brewers out of the way during projects in order to do the stirring and pouring and everything himself.

“I wanted to do the work. I wanted to get my face in the steam,” he said.

Now he finally has his chance, and jumped right into the fray.


There are four original beers that will be on tap. They’re part of the brewery’s Signature Series and offer a range of styles and tastes.

Those with a sweet tooth will love the Barking Dog Brown Ale (5.5 percent alcohol by volume). With its complex mix of chocolate and caramel malts, Forster said its taste reminds him of the inside of a chocolate malt ball.

First-time craft beer drinkers, as well as hop lovers, will be interested in the Cotton-Mouth Killer session IPA (5.4 percent ABV). Forster used citrusy American hops instead of the more spicy German hops, aiming for a brew “low on bitterness but high on flavor.”

The Buzz-bird Belgian Honey Wheat (5 percent ABV) is another great option for those making their first foray into craft beer drinking, or anyone looking for a light summer beer. Forster added 10 pounds of honey to the batch for some sweetness to complement the fruity and spicy Belgian yeast flavors.

The fourth signature beer is another sweet option. The French Silk Stout (5.3 percent ABV) is a coffee cream stout that received a heavy dose of chocolate malts but retains a bit of that coffee bite.

The brewery will have happy hour prices all day for all of its drinks on Saturday. Those who want to taste the menu alongside the beers can take advantage of the Beer Premier Pairing Dinner. For $20 you can get a sample of each of the four Signature Series brews paired with an entrée, plus a dessert paired with a bourbon barrel-aged version of the French Silk Stout. If you’re not feeling that hungry, you can try individual pairings for $5 each. Visit this article online at for a full description of all five pairings.


In addition to food and beer at special prices, the brewery will be doing raffle giveaways throughout the day for items such as T-shirts, gift certificates and beer. The last grand item, which will be presented near the end of the evening, is a snowboard from Never Summer.

Despite all the hours of hard work mixed with waiting, Forster and his co-founders are thrilled to reach this next level in the history of their brewery.

“It feels kind of like I’ve come home,” said Forster, of being able to brew in his own space and turn all his ideas into a reality. “Definitely it’s very exciting to be brewing again.”

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