酵母会 (Kōbo-kai)

Written by admin

Kōbo Kai is a sake inspired mixed culture blended sour collaboration with Jensen Cummings, the Founder of Brewed Food, as part of their Good Bugs fermentation series.

The central component to this blend is a golden sour aged in neutral oak barrels with nearly 20% of the grist bill being comprised of cooked white rice. This single barrel was fermented with a blend of saké yeast, light acid producing brettanomyces, and souring bacteria. This barrel was then blended with a wild capture fermented and foeder aged golden sour, as well as and a wild capture fermented table beer. The final blend was approximately 50% saké sour, 15% foeder beer, and 35% brett table beer. The three blend components of this beer open with aromatics of freshly ripened apricot, peach, subtle citrus, and a subtle brett funkiness. These aromatics quickly follow through with immediate flavor impressions of peach, dried mango, straw, wildflower honey and jasmine. Kōbo Kai is a Japanese phrase that roughly translates to “yeast party”, which is exactly what you’ll find with this beer.

Brewed Foods is a cutting-edge food lab and test kitchen based in Denver, CO pioneering new approaches to cooking, brewing and dining. The philosophy behind the Good Bugs series is founded on the belief that the microorganisms at play in fermentation are truly responsible for the unique flavors and outcomes, more so than the people and process involved. Far too often, beers are conceived based upon stylistic guidelines, parameters and specifications rather than bearing in mind the presentation of the final product. Since the inception of the mixed culture program at Wiley Roots, we have believed strongly in defining certain attributes that we think would be interesting in the final packaged beer, but we view time and barrel expression as far more important ingredients that we are simply stewards for. The yeast and microorganisms we introduce along with each individualized barrel environment contribute far more to the overall concept and final product than the influence we interweave in the brewhouse.

The label for Kōbo Kai was born from Jensen’s imagination; his family heritage is of Japanese descent, which has inspired many of the products you can find from the Brewed Food project. Taking that inspiration and translating it from the beer to the label, as well as maintaining the fun and playful side of Wiley Roots, led us to memorialize a battle royale of sorts. Depicted on the label are two different colonies of yeast duking it out, as we imagine what took place within the confined environment of extended barrel aging. These colonies represent the origin yeast strains for the central component to the blend: saké yeast and brettanomyces morpheus.

This practice of keeping the end product in mind, while stewarding the process, is the inspiration behind Kōbo Kai.

Brown Paper Tickets Ticket Widget Loading…

Click Here to visit the Brown Paper Tickets event page.


Reservation vouchers will be sold for $12 per bottle, which INCLUDES processing fees and sales taxes; vouchers are redeemable for one 500mL bottle per voucher, with a limit of six vouchers per person. Reservation vouchers will go on sale Monday, February 11th at 10:00 AM and will cease Friday, February 15th at 11:59 PM, or when all online reservation vouchers have been sold. A small allocation of bottles will be available for sale through the Wiley Roots taproom beginning on Saturday, February 16th at 12:00 PM with a limit of six bottles per person.

For this release, we WILL be allowing proxy pickups. In order to facilitate an orderly pickup process, voucher purchasers must supply their proxy with (1) a photocopy or picture of the purchasers photo ID, and (2) the email sent to the purchaser confirming the quantity and name for the purchase. Both parties (proxy and purchaser) must be over 21.

The six bottle per person limit will apply to online reservations, as well as the taproom allocation; however, online purchasers will be allowed to purchase an additional six bottles the day of the release on a first-come-first-served basis.

Pick up window: February 16th 2nd, 2019 – March 31st, 2019. All bottles that are not claimed by the close of the pickup window, will be forfeited.

Brown Paper Tickets Ticket Widget Loading…

Click Here to visit the Brown Paper Tickets event page.

Wiley Roots Announces Expansion

Written by Scott Davidson

On June 1, 2018, Wiley Roots Brewing Company signed the lease for an additional 4,600 square feet of adjacent industrial space.

Since then, Kyle, Miranda, Kevin, Sharon, and the rest of the Wiley Roots crew have been busy working on various demolition, construction, and clean up tasks for the new space. Once the new space is fully constructed, we plan to relocate the brewhouse, production area, and expand the taproom. Specifically, the current 800 square foot production area houses our 7 BBL brewhouse, two 15 BBL fermenters, two 7 BBL fermenters, and one 15 BBL brite tank, including all production related tasks, from brewing, to transferring, to keg cleaning, to keg filling, and canning, all in the same area. With this move, we will expand with an additional two 15 BBL fermenters and two 7 BBL brite tanks, and will have dedicated areas in the new production facility for all production functions.

So much more room for activities!

This is the largest expansion we have had since early 2016, when we took over an additional 5,000 square feet. This began our award winning mixed-culture program of sour and wild ales, which has now grown to include eight 15 BBL solera tanks, two 11 HL oak foeders, and approximately 160 specialty oak barrels. We began this program while still maintaining production of their portfolio of IPAs, stouts, porters, and wheat beers, including a small number of barrel aged stouts, barleywines, and wheat-wines.

The goal for this expansion is to provide the space and production capacity needed to grow our highly sought after barrel aged stout, barleywine, and wheat-wine program, including more spirit and oak focused barrel aged beers.

Thank you for supporting us for the last five years and cheers to another five!
-Kyle and Miranda Carbaugh
-The Wiley Roots Crew


Wiley Roots Five Year Anniversary

Written by Scott Davidson

It’s been five years since we opened our taproom.

There are a lot of amazing moments to celebrate, a lot of beers to bring back, and a lot to look forward to… including a BIG announcement on Friday, July 20, 2018. We will have 18 beers on tap and 15 beers available to-go starting on Friday at 12pm. All beer is first come, first served and may not last through Saturday.


Coconut Pseudonym* – Law’s Whiskey Barrel Aged Imperial Stout w/ Coconut
(*one 1/6 keg allotted per day)
America’s Slush-In (frozen) – Online Vote by Wiley Roots Customers
Real Dill Slush* – Pickle Brine, Cucumbers, & Limes Collaboration w/ the Real Dill
(*one 1/6 keg total)
Citra Dry Hopped Funk Yo Couch – Mixed Culture Saison Dry Hopped with Citra
Off the Tracks – West Coast IPA w/ Columbus, Centennial, Simcoe & Amarillo
Cherry Limeade Slush – Sour Wheat Ale w/ Sweet Cherries & Limes
Watermelon Limeade Slush – Sour Wheat Ale w/ Watermelons & Limes

Orange Blossom Slush – Sour Wheat Ale w/ Mandarin Oranges & Vanilla
California Limeade Slush – Sour Wheat Ale w/ Coconut, Hibiscus & Limes
Pool Party Slush – Sour Wheat Ale w/ Mojito
Pineapple Strawberry Slush – Sour Wheat Ale w/ Pineapples & Strawberries
Broadband – Hazy Brut IPA w/ Simcoe & Citra Hops
High Fidelity – Hazy Double IPA w/ Citra, Mosaic and Motueka
Rapid Transit – American Pale Ale w/ Amarillo & Lemondrop Hops
Thanks a Latte! – American Blonde Ale w/ Lactose & Coffee
Super 77 – American Wheat
Deep Roots – Chocolate Porter
Pyromonstah – Imperial S’mores Stout


Citra Dry Hopped Funk Yo Couch – Mixed Culture Saison Dry Hopped with Citra (Limit 6)
Off the Tracks – West Coast IPA w/ Columbus, Centennial, Simcoe & Amarillo (Limit 4)
Cherry Limeade Slush – Sour Wheat Ale w/ Sweet Cherries & Limes (Limit 4)
Watermelon Limeade Slush – Sour Wheat Ale w/ Watermelons & Limes (Limit 6)

Orange Blossom Slush – Sour Wheat Ale w/ Mandarin Oranges & Vanilla (Limit 6)
California Limeade Slush – Sour Wheat Ale w/ Coconut, Hibiscus & Limes (Limit 6)
Pool Party Slush – Sour Wheat Ale w/ Mojito (Limit 6)
Pineapple Strawberry Slush – Sour Wheat Ale w/ Pineapples & Strawberries (Limit 6)
Broadband – Hazy Brut IPA w/ Simcoe & Citra Hops (Limit 6)
High Fidelity – Hazy Double IPA w/ Citra, Mosaic and Motueka (Limit 6)
Rapid Transit – American Pale Ale w/ Amarillo & Lemondrop Hops (Limit 6)
Thanks a Latte! – American Blonde Ale w/ Lactose & Coffee (Limit 6)

Dia de Las Maraharitas Oscuras – Blend of Golden and Dark Mixed Culture Sours aged in Tequila Barrels with Ghanaian Cacao Nibs, Sea Salt, and Limes.
Optimus Rubus – Tart Raspberry Saison
TRYGonometry – Foeder Aged Golden Farmhouse w/ Tempranillo Wine Grapes
Botanical Basket – Mixed Culture w/ Lemons, Juniper Berries, Chamomile, & Lemongrass – 6.2% ABV

Daddy’s Goodness BBQ 2-9pm

Celebratory Dance Party with PikeNut Entertainment 6-10pm

Luna’s Taqueria (special restaurant pre-launch debut)

Bartender’s Choice Music Playlist
Life Size Beer Pong
Oversized Jenga
Ginormous Cornhole

BONUS – If you are the kind of person that wants to know news before everyone else, we have started a new email list that we will be using to make announcements.

Please click here to sign up: bit.ly/wileymail

P.S. We hate spam and promise to only email you based upon your selection. We will also never sell your information or use it for any other purpose than this email list.

Méthode Gueuze Brewing

Written by admin

A little over a year ago, a few of us at the brewery were invited to take a trip to Jester King Brewery in Austin, Texas. On a cold, late January morning at around 4 AM, Skip (Wiley Roots’ Assistant Brewer extraordinaire), Kevin (a.k.a. Papa Wiley and also an Assistant Brewer) and myself departed from Greeley in our delivery van, and made the ~2,000 mile round trip to the country’s second largest state. Upon arrival at nearly 12 AM the next morning, we met up with our host and former owner of Fort Collins’ Tap and Handle, Jeff Willis, along with a handful of other brewers from Fort Collins area breweries. Jeff founded Fort Collins’ Tap and Handle in 2012, after cutting his teeth in the beer bar business at Austin’s The Ginger Man before relocating to Colorado where he was part of the launch team for Backcountry Pizza in Boulder. Jeff has since moved back to Austin to start up his own brewery, Skull Mechanix. To say that Jeff knows a few people in the Austin beer scene would be a complete understatement.

Over the course of the following three days, we visited some of the most dynamic and impressive breweries in the Austin beer scene. However, the most awe inspiring of them all was Jester King Brewery located on the Southeast side of the city. Nestled on a farm in the Texas Hill Country, Jester King is known for their innovative and intentful use of farmhouse style brewing, spanning from incredibly high fruiting rates of mixed culture fermented and barrel aged beers, to spontaneously fermented and coolship inoculated beers, with the the latter being the muse of this post.

This trip fundamentally and profoundly changed the course of direction for Wiley Roots Brewing Company. Period. I can’t stress the impact that Jeff Stuffings and his crew have had on the types and styles of beer we have begun producing in the last year, as well as some of the processes we’ve embraced. About a month ago, the three of us made the same pilgrimage back to Austin with some of our industry brethren, visiting some of the same breweries we visited the previous year as well as a handful of new ones. During our stay this year, Averie Swanson (Jester King’s head brewer) led a few spontaneously fermented and coolship innoculated brews, which we paid very close attention to.

Early this week, our brew team embarked on the second batch of spontaneous beer we’ve ever attempted. Sure, we’ve done wild captures and open co-ferments in the past which delve into some of the art and science of spontaneous brewing, but the process of Méthode Gueuze brewing goes beyond spontaneous fermentation and takes the art and science to eleven. A small group of brewers got together within the last year to more clearly articulate and describe exactly what Méthode Gueuze brewing is. Specifically, Méthode Gueuze beers contain:

– A grist consisting of only approximately 60% malted barley and 40% raw, unmalted wheat
– A turbid mash without the addition of any other ingredients, chemicals, or acids
– 100% aged hops, aged at least 12 months, in the recipe added at the beginning of the boil
– An extended boil of no less than three hours
– Wort transferred to a coolship for overnight cooling and inoculation
– 100% spontaneous fermentation — no yeast, bacteria, or any other microorganisms pitched at any point in the process
– No pre-acidification of the wort or the addition of any other ingredients, chemicals, or acids
– The entire wort is fermented in neutral oak barrels and left to age on the lees.
– A blend of beer, that meets all of the criteria listed above, composed of beer aged less than 18 months and beer older than 30 months with the average age of the blend being at least 18 months
– 100% natural re-fermentation. No artificial carbonation.
– Natural sugar is allowed for the purpose of dosing. Artificial sugars are not allowed.
– No artificial flavoring or coloring
– No pasteurization or additions of preservatives

After performing a three step turbid mash and a four hour extended boil, we transferred the entire batch of wort back to our mash tun which had been moved outside in front of the brewery. We let the wort cool overnight exposed to airborne yeast and bacteria. The next day, the cooled wort was transferred to neutral oak barrels and no additional yeast or bacteria were added.

Here are a few more details about the brew day:

Malt Bill: 70% 2-row malted barley, 30% Colorado grown unmalted hard red winter wheat
Hops: Aged whole leaf hops
The coolship (mash tun) was filled at 6:15 PM on 3/13/17 at 200 degrees Fahrenheit
Barrels were filled at 1:14 PM 3/14/17 at 84 degrees Fahrenheit
Starting gravity was 12.1° Plato







One of the most distinguishing characteristics of spontaneous fermentation and Méthode Gueuze brewing is that a brewer truly has no control over the fermentation or viability of the end product. The beer can be influenced based upon malt bill and hopping rates, but ultimately it will only take one of two directions: it can be a beautiful and delicious representation of local microflora, or it can take on undesirable flavor characteristics and wind up going down the drain. Periodically, we’ll sample these barrels to see if we’ll be able to tell which direction the batch is taking, but only after years of trial and aging will we find out which path was influenced beyond chance.



Taking the blog for a test drive!

Written by admin


Since the very beginning of the Wiley Roots’ web page, I’ve always wanted to have a blog. As I typed that last sentence, I had to chuckle to myself, thinking “Really, Kyle?! A blog is what you always wanted?!” Ok, so maybe I haven’t always (read: ever) WANTED a blog… but what I have found is that we have a ton of really cool things going on the in the brewhouse and throughout the company these days that I think are interesting and important for context, and they are things that we should share. During a recent road trip to Austin, Texas to visit a well-known farmhouse brewery, I had a SUBSTANTIAL amount of time to think and ponder our use of social media and how we can better tell the story of who we are, what we do, why we do it, and how we got here (in the sense that “here” is an ever evolving “place”.) The result of these thoughts resulted in a definite and intentional change to our social media efforts.

Specifically, I’m going to do my best to keep from clogging anyone’s Facebook feed with text/info heavy posts. Those aren’t cool anymore, and I discovered this by ignoring and avoiding posts of said nature without a cognitive acknowledgment for quite a while. Our Facebook page and posts will have three types of engagement going forward: events held in the taproom, visuals (video and picture) that highlight something of particular importance at that time, and short summaries of stories and perspectives that are detailed more fully in blog posts (such as this).

We’re very excited to share more of what we’ve been up to with you all in the future.

Cheers! — Kyle