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.

WILEY ROOTS DRAFT LIST

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
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WILEY ROOTS TO-GO LIST

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
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FRIDAY SCHEDULE 
FOOD TRUCK
Daddy’s Goodness BBQ 2-9pm

ENTERTAINMENT
Celebratory Dance Party with PikeNut Entertainment 6-10pm
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SATURDAY SCHEDULE
FOOD TRUCK 4-10pm
Luna’s Taqueria (special restaurant pre-launch debut)

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