The Toasted Barley and the Flatiron Shadow: A Pour at Avery Brewing

In the shadow of the Flatirons, where the high plains meet the jagged rise of the Rockies, a specific kind of alchemy has been practiced for decades. Boulder, Colorado, often celebrated for its elite runners and jagged climbing routes, holds an equally storied reputation for its fermentation. While the downtown pedestrian mall draws the crowds, those in pursuit of the city’s true liquid heritage eventually find their way to Gunbarrel. Here, the air often carries the heavy, sweet scent of boiling wort—the unmistakable perfume of a community that treats craft brewing as both a rigorous science and a high-altitude art form.

Local Story

Avery Brewing Company began in 1993, a time when 'craft beer' was still a burgeoning concept in the American West. Founded by Adam Avery and his father Larry, the brewery started in a small industrial unit off Arapahoe Avenue. In those early years, the mission was clear but rebellious: to brew the kinds of beers they wanted to drink—beers that were often high in alcohol, aggressively hopped, and unapologetically bold. This was the era that birthed the 'Avery IPA' and 'The Reverend,' a Belgian-style quadrupel that signaled Boulder’s arrival as a serious contender in the global brewing scene.

Over the decades, Avery became a cornerstone of the Colorado 'Beermuda Triangle' (the area between Boulder, Denver, and Fort Collins). As the brewery outgrew its humble beginnings, it moved to its current state-of-the-art facility in Gunbarrel. Despite the expansion into a massive footprint of shimmering steel tanks and a sprawling kitchen, the spirit remains rooted in the experimental. Walking through the taproom today, you see a cross-section of Boulder life: cyclists in spandex leaning their gravel bikes against the patio railing, tech workers discussing code over a flight of barrel-aged stouts, and longtime locals who remember when the first bottles were capped by hand.

Experience Guide

Visiting the brewery today is an immersive journey into the mechanics of flavor. The taproom is designed for transparency; large windows often allow guests to peer into the heart of the production floor, where rows of towering fermenters rise toward the ceiling. The menu is divided between 'Year-Round' classics and the 'Member's Only' or 'Vault' releases—small-batch experiments that might never be bottled or distributed beyond these walls.

To truly understand the Avery profile, one must look toward their barrel-aging program. They have long been pioneers in using bourbon, wine, and rum barrels to finish their more potent brews. A tasting flight here is highly recommended, allowing you to move from the crisp, balanced notes of a White Rascal (a Belgian-style Witbier brewed with orange peel and coriander) to the deep, complex chocolate and oak notes of a barrel-aged imperial stout. The kitchen mirrors this commitment to quality, focusing on elevated comfort food—think brisket smoked on-site and burgers that pair specifically with the carbonation levels of the house ales. The Zuro app can be a helpful tool for mapping out a full day of visits to the various artisanal producers tucked away in this corner of the Front Range.

The High-Gravity Legacy

Avery is perhaps most famous among enthusiasts for its 'Demons of Ale' series and its massive high-gravity offerings. Beers like 'Mephistopheles' and 'The Beast' pushed the boundaries of what yeast could survive, often reaching ABV levels that rivaled wine. This technical mastery—balancing extreme alcohol content with drinkability and nuanced flavor—is what solidified the brewery’s reputation among critics. While the industry has shifted toward lower-alcohol session beers in recent years, Avery maintains a dedicated 'cellar' approach, encouraging drinkers to age certain bottles like fine vintages to let the flavors mellow and evolve over time.

Sustainability and the Colorado Ethos

True to its Boulder roots, the brewery operates with a keen eye on its environmental footprint. The Gunbarrel facility was built with sustainability in mind, incorporating high-efficiency lighting, water reclamation systems, and a robust recycling program for spent grain, which often goes to local farms to feed livestock. This connection to the land is a vital part of the experience; even the outdoor seating area is designed to maximize views of the surrounding peaks, reminding visitors that the pristine mountain water flowing from the continental divide is the most important ingredient in every pint.