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V O LU M E 2 I S S U E 6 F R E E

Holiday food pairings

MAKING A DIFFERENCE

who’s giving back?

LETS GO TO

BREW SCHOOL

T H E U LT I M AT E G U I D E T O L O C A L B E E R


Serving the best in locally prepared food, drinks and award winning brews!

500 S Telshor Las Cruces

575-521-1099

Pecangrill.com


Meet the crew

Letter from the

Publisher Hello everyone and welcome to another exciting issue of Brewers Crew Magazine. It was a busy fall season so there is plenty to cover and read in this issue. We also have some exciting news; Brewers Crew Magazine is expanding its distribution and participation into Southern Colorado, so you can count on us to relay more news about what is going on out there! In this issue we have the commentary from all the Great American Beer Fest (GABF) winners. It was our first time attending the event and it was truly an extraordinary experience! We had so much fun at the GABF this year and watching our beloved breweries collect medals puts the icing on the cake or should I say, “the head on the beer”. It was a whirl wind of delicious craft beer and entertainment. Some of my most memorable moments were the amazing food pairings and hearing Justin Hamilton of Boxing Bear yell, “New Mexico!” after winning a gold medal. You can check out all the pics and winners inside! We are also continuing our trails and ales segment because we love it so much. With all the positive feedback we’ve received, we think you love it too! Make sure you see where our friend, Dave Gordon, has been trekking and tasting lately. Along with that, there is a new course at CNM where only the elite of craft beer enthusiast may want to partake in. They have a Beverage and Brewing Management program that is sure to grab your attention. Finally, with the holidays in sight, we have some highlights of how some of our brewers are giving back to the community and environment. You’d be surprised at what the breweries are doing to support local charities and to become environmentally friendly. Thank you again for all your support! Without you, the reader, Brewers Crew Magazine wouldn’t be where we are today. Our next issue is set to release mid-January of 2017, so I’d like to take this opportunity to wish you all a Merry Christmas and Happy New Year! Please enjoy the holidays responsibly. Salud!

Tony Medrano President / Owner Paul Mares Publisher paul@marketingstrategies.biz Dave Gordon Advertising & Marketing Trail Runner / Blogger gordoinaspen@hotmail.com Persingula Mae Tafoya Creative Director persingulat@gmail.com Marlo Gutierrez Production Director Design Contributor Chloe Rae Podkonjak Social Media Manager brewcrewfb@gmail.com Hollie Nelson Graphic Designer

Special thanks to... Brian & Bert Santa Fe Brewing Co. Chef Dave Blue Corn Brewery Nick Jones CNM Brewing and Beverage Management Program

Paul Mares Publisher, Brewers Crew Magazine

David Sellers Executive Director/Chef Street Food Institute

www. brewerscrew.biz

@brewcrewabq

Stephen Myers Owner, Curbside Pies

/bcrewmagazine

@brewcrewabq

JJ Schlageter Owner, Phat’s Beats & Eats

GOOD FOOD. HAPPY HOURS. GREAT BEER.

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In this issue GOOD FOOD. HAPPY HOURS. GREAT BEER.

2 Letter from the Publisher

Brewers Crew Magazine

5 / 8 NM Ale Trail

901 Rio Grande Blvd Suite D-126 505.883.5400 brewerscrew.biz

9 / 12 Meet Brian & Bert | Santa Fe Brewing Co.

We’re always interested in new talent! Give us a call if you’re interested in working with the crew.

14-16 #GABF2016 17-18 NM Food Trucks

We’re always looking for:

19 / 20 Happy Hours and Crafty Specials

• Contribution Writers • Photographers • Advertising Sales / Reps

22-24 Making a Difference: Who is Giving Back? 26-28 Food Pairing w/ Chef Dave | Blue Corn Cafe & Brewery 30 / 32 CNM Brew School 33 Holiday Happenings

MAKING A DIFFERENCE

pg 14 pg 26

pg 22 pg 9

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With the holidays around the corner, we wanted to take a closer look at how our local craft breweries and businesses are benefitting the local community in more ways than one. We’re putting the spotlight on those who are taking the initiative to become more sustainable to help the environment and those who are heros in charitable giving.

brewerscrew.biz


Join the adventure.

LIVEBOLD BOLD

Because, what’s bolder than having your wedding reception at a craft brewery? Whether you’re planning a wedding reception, birthday party or corporate event, we have the perfect venue for you. So, join the Adventure. Live Bold.

Call us today to book your next event! 505-900-3909

Vol. 2 Issue 6 |

1912 2nd Street NW, Albuquerque NM 87102

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NM ALE TRAIL

with Dave Gordon

BREWOGRAPHY noun | brew-ah-graf-ee Definition: Locating microbreweries and brewpubs by geographical locations.

Prologue

B

rewers without borders can be found regionally in small towns or cities throughout the west. Time for adventure, to be beer explorers, beer trekkies, all the while maintaining a healthy amount of ‘beer snobbishness.’ To boldly go to breweries, towns and trails where you have not gone before! Imagine living in Albuquerque in the 1820s, needing work, and accepting a job being part of a trading expedition to California to take blankets and other valuable trade goods to Spanish colonies in Southern California, trading for mostly horses and mules. We are not talking about I-40 West! One route started North through Santa Fe, on to Taos, along the western edge of the Sangre de Cristos passing by Crestone in what is now Colorado, west across the top of the San Luis Valley over Cochetopa Pass to Gunnison, toward Grand Junction CO, into Utah and on to California. What a journey it was then, and still is! I am happy to report that there are brewpubs along those Old Spanish Trail routes!

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Three Barrel Brewing - Del Norte, Colorado

Considering Albuquerque as the main hub for many a brewpub and brewery, Brewers Crew is now venturing into the ‘outer limits’ of the Spanish Territories to seek out and blaze new trails and suggest itineraries for beer travel. Having recently met two self confessed beer snobs at Three Barrel Brewing in Del Norte CO, they liked my ideas about beer travel because they, being retired, were on such a trek! They met at a brewpub, are now married, live a half mile from Taos Mesa Brewing, and are presently on tour in their RV! BREW TOUR DEL NORTE (Northern New Mexico and Southern Colorado) After being at Brewers Crew headquarters for several days it was time for me to head north. I stopped at Chama River Brewing for a bowl of chicken tortilla soup and met Andrew for a brewery tour. While eating, I tried his seasonals. Superb, and the Festbier

Blue Corn Cafe & Brewery - Santa Fe, NM

was better than any Oktoberfest bier I have ever tasted! All of the seasonals were fantastic. Andrew showed me the brewery and said even though it has limitations of being an older smaller system, he could keep up because of the number of serving tanks. All good brewers figure out how to make their systems work, get creative with brewing capacity, and always leave room for creating small batch experimental beers. Blue Corn Brewing in Santa Fe on Cerillos has maintained longevity. For good reason. Their beer and food are always good. They cover the spectrum of all beer styles on their taps. The big U shaped bar and warm Santa Fe style interior are always inviting. Next up was a stop by Rowley’s - on a side street off Cerillos Road. Continued on pg. 8


Golden Crown Panaderia Family-owned bakery, pizzaria and coffee shop.

1103 Mountain Rd NW Albuquerque NM 87102 P 505-243-2424

NM

We have everything you might crave.

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“Get Smoked”

Monday - Saturday 4:00pm - 11:00pm

Sunday 11:30am - 11:00pm 7 | brewerscrew.biz

Inside Pizzaria Da Lino 204 Guadalupe St. Santa Fe, NM 87501 505-982-8474


L I A R NM ALE T

The bar at Taos Mesa Brewing Co. - Taos, NM

Alexander P., Brewer - Chile Line Brewing Co.

They are gearing up for making a plethora of farmhouse ales. I tried the only one they had on draft, a version of a saison. Delicioso! They have a small tasting room and a big fair weather tasting patio. Find them. Worth the trek. Having never had a true smoked beer, I found my way to Chile Line on Guadalupe in Santa Fe. It is an Italian restaurant with lots of good wines but it also has Alexander, the creator of fine smoked beers. He also has creative genius with his small system to bring a variety of smoked beers to the taps. He went to Germany to study how they smoked beers. In the early days of brewing, barleys had to be smoked to be dried for brewing. Hence, all beers at one time had smoky overtones. We went through his smoked beers and then he pulled out a German Rauchbier. Smoked beers are different and delicious, as if inhaling the pleasant smoke of standing around a campfire with friends, sipping beers and telling stories. The next day found me at Blue Heron Brewing in Embudo, along the Rio Grande on the way to Taos. They are also a winery so I got to cross sample both wines and beers. They have a great local following but always love guests. Good tasting beers. My favorite was the incredibly well balanced Lava Rock Pale Ale.

On to Taos where I had not known that Taos Mesa Brewing now has a tap room in town. What a great find! Numerous beers on tap, guest beers, all displayed on modern digital menus above the bar area with the occasional flash of what’s cooking in their two wood fired ovens. Loved my sample platter and then spied Biere de Garde. Knew it had to be French but had never tried that style of farmhouse ale. Not only was it the first time I tried the style, I cannot imagine anyone could make it taste any better. Magnificent beer. Vive la France in Taos NM! Back in Colorado the following day, I had to go to Del Norte. I caught the owner/brewer Will in the Three Barrel Brewing bottling one of his many small batch creations - a smoked Blackberry Porter. He drained a sample off that we tried. Wow, is it going to be good! Look for that release at the brewery around Thanksgiving. Worth the trip up North. He also has two beers brewed with aspen leaves that impart bitterness similar to hops. And we thought aspen trees were only good for colors in the Fall! Espin (german word for aspen) Kolsch is a lovely, light, easy drinking style as is the Espin Bock where the slightly smoky dark roasted malt brings out a sweeter porter type flavor.

Above: Andrew, Brewer at Chama River Brewing Co. - ABQ Below: Crestone Brewing - Crestone, CO

My last stop of the week was on Sunday at Crestone Brewing in Crestone. Ran 8 miles on the North Crestone Trail to work up a thirst and retired to the small brewery afterward for sampling. David, one of the brewers there poured up sipper samplers of all of his creations. His Saison Corbeau is a brilliant complexity of flavors not found in most Saisons. The Blonde Ale is the universal beer that anyone who likes beer can drink. But then... he dry hopped it with mosaics! Fantastic. For true IPA lovers, the Dead Man’s Liberty will remind hopheads why they like IPAs. Think of the best IPAs you have had in the west, and this one takes you there. Find more beer explorations and beer trekking ideas on the Brewers Crew website. Trails and Ales...Cheers! Vol. 2 Issue 6 |

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meetthe ownerand brewer santa fe brewing co. breiaguny lwhoocokwns the place

We visited SFBC’s newly expanded facility in Santa Fe and we were like kids in a candy store! Brian and Bert took some time out of their busy schedule to give us a tour of the entire property and do a quick Q&A.

th

What is your story?

I grew up in Portland Oregon and was exposed to Full Sail Amber Ale in 1988 at which point I knew I wanted to start a brewery. The idea of a “locally” made beer intrigued me and began my passion for craft beer. I moved to NM in 1995 and became a part owner of SFBC in 1996. In late 2003 I bought out my 3 partners and have been a sole owner since that time. tell us about your brewery.

SFBC is all about producing very balanced, drinkable, approachable, beers that all consumers can enjoy. We strive to offer a style of beer for everyone’s pallet. What makes sfbc unique?

The thing that makes SFBC unique is our WATER for sure! We only use 100% natural well water in all of our beers so no need to “waste” water using an RO system to remove the chlorine and fluoride from City or County municipal water. 9

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what plans do you have in the works for the next two years?

What do you love most about being in the craft brewing industry?

SFBC’s goal is to complete phase II of our expansion. Phase II will include a new 75 BBL brew house and constructing a new tasting room complete with new offices for all management. Additionally, you will see new packages and more of our barrel-aged sour beers available as we grow our barrel aging program from 275 barrels currently to over 500 barrels by 2018.

I really enjoy the people working in the craft beer industry and also the consumers that craft breweries attract. There are so many people excited about new and unique flavors and that excitement is what keeps craft breweries making such interesting flavored beers. I really love the idea that there is ALWAYS something new to try so there is never a dull moment. Continued on pg. 12

What is brian's favorite craft beer?

My favorite beer currently is the Adobe Igloo. I am a sucker for seasonal beers and tend to enjoy flavors that are associated with seasons. For instance August thru Oct. I drank mostly Oktoberfest. When our Pilsner releases in March I will most likely drink it thru July. Do you plan on brewing any collaboration brews or one offs?

Yes many one off beers will be coming out as our barrel aging program grows and our capacity is increased with the new brew house.


ENJOY A LITTLE GIFT FROM THE

SOUTHWEST POLE

The winter warmer with red chile and cacao from ON SALE NOW

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How is your expansion shaping up what can we expect from the finished product?

Phase one has just been completed and it includes a state-of-the-art packaging hall; complete with a new can filler. Also, our event center “The Bridge - at Santa Fe Brewing Co.” is now open for weddings, private party rentals, concerts, etc. Once phase II is complete, SFBC will be THE DESTINATION brewery [in the state] with a literal compound including over 100,000 square feet of licensed drinking area. This will be comprised of a large beer garden, Barrel-aged underground tasting room, and event center for concerts all in one place. What efforts does Santa Fe Brewing make to be environmentally friendly?

SFBC installed roughly 80 solar panels back in 2012 to help offset its electricity usage. Additionally - as a part of phase one - is the start up of a new waste water treatment facility where we will treat all the water used in the brew process and then store to irrigate the entire property. Any left over water will be sent to the sewer as pre-treated waste to minimize the negative effects of sending brewery waste to the City treatment plant.

t boyce the stuff ber e guy who brews th

When or How did you start brewing?

Homebrewing - 1994 Commercially - 1995 Started at SFBC - 2015 I had a love for cooking and a taste for good beer from a pretty early age. I had a biology teacher at the time who was a homebrewer, and he was kind of my hero, so I gave that a go. Realizing I could make my new hobby into a career, I enrolled in the Brewing program at UC Davis, and the rest is history. Give us your version of sfbc's elevator speech.

Elevator speech? That’s good. I’ll have to think about this one…

What do you think makes sfbc stand out from all the other breweries?

I think it’s our history, the approachability and quality of our beers, our commitment to growing and improving, and our fun, family environment. We’re not the hottest new brewery around, but we keep finding ways to reinvent ourselves and keep things interesting.

What do you think the future of craft beer holds for New Mexico?

I don’t think we’ve even come close to the ceiling yet. I love how NM strongly supports local products, which should allow our industry to continue to grow. I’m excited about the CNM brewing program, and will be excited to see how the graduates contribute to making our industry even better. In short, we’re already a huge part of our communities, but it’s just going to keep going! What do you love most about being in the craft brewing industry?

Personally, I love that the work is both physical and mental, and both scientific and artistic. I feel like it challenges the whole person, and offers avenues for people of all types to enjoy and thrive. I also love that we’re creating a product that is meant to be shared, and that it brings people together. It feels good to add some fun to the community.

Oh, here’s my elevator speech: “Santa Fe Brewing Company is the oldest and largest brewery in NM, and we do everything we can to both respect our history and keep improving our beers so that we can stick around. As a packaging brewery with such a large distribution footprint, making the most qualitydriven, dependable, consistent beer we can is hugely important. If we can keep doing that, it will allow us to play around more and develop more cool new beers that both keep the brewery and our drinkers stoked.” Do you have a favorite beer of your own or from another local brewery?

I lean toward our Seasonal IPA’s like Western Bloc or Snowflake, or our core Seasonal beers like Pilsner, Oktoberfest, and Adobe most of the time. I guess I really like the idea of the beer being appropriate for the weather, whether it’s refreshing and crushable or satiating yet crushable. But then again, “When in doubt, Java Stout.” There are so many other great breweries around our area and state, I just feel fortunate to have access to all of them! What are some goals for the future?

Complete the modernization and expansion of the brewery, including the new brewhouse in 2018. Get the Barrel Cave up to full production and start cranking out more excellent sour and barrel aged beers. Free up more of the staff’s time so that we can spend more time on learning and growing and creating. Vol. 2 Issue 6 |

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#GABF2016 The Great American Beer Fest is held annually in Denver Colorado since 1982. It is most commonly known for the prestigious craft breweries that gather there, but more importantly it brings the national brewing community together to compete with class and taste the beer from other breweries around the country. Our very own local craft breweries were proudly representing New Mexico. Some of them managed to bring home an impressive 6 medals and the Mid-Size Brew Pub and Mid-Size Brew Pub Brewer Award! Brewers Crew Magazine was there to cover the awesome 2016 event and we had our hands full …….of Beer! So, as many of you may already know; our winning breweries this year are La Cumbre Brewing, Marble Brewery, Bosque Brewing Co., and Boxing Bear Brewing Co.. While New Mexico has always had a strong presence at GABF, this year proved to be more challenging - due to record breaking amount of breweries participating in the event. Here is the run down on #GABF2016. There were a total of 1,769 breweries with 270 beer judges, 96 beer style categories and 7,400 craft beer entries with representation from each state. The fact that our local breweries brought home some medals is an incredible and well deserved achievement for our hard working brewers. We look forward to all our local brewers’ success in the future. GABF is a must-have event on your bucket list, if you love craft beer. We can’t wait for #GABF2017!

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#GABF MEDAL WINNERS MEDAL WON: Mid-Size Brew Pub / Mid-Size Brew Pub Brewer Award “The Red Glove” Double Red Ale GOLD MEDAL “Chocolate Milk Stout” Sweet Stout or Cream Stout GOLD MEDAL You clearly have an awesome staff working and brewing with you. Beside the passion for craft beer, what else keeps all of you motivated and inspired to become the next medal winner? “Medals are nice. It’s always nice to have other people recognize your work. But really, we’re our own biggest critics. We are a very self-reflective crew. And there is nothing better than having one or more of our brewers look up after that first taste of a new Helles, a new Pale Ale, a new barrel-aged Stout, and with a smile on their face say simply “perfect”. We are beer snobs to the Nth degree. Sure, there are people that come into our tap room that claim to be beer snobs... Did they make it their living though? We LOVE good beer... but we HATE bad beer even more. Medals are nice, but what we send to the judging tables is always the very best we can. We know we sent our best and it is damn good. If the judges agree, great. If they don’t, that’s fine too. What motivates us? A true and unwavering LOVE of good beer, and an equal HATRED of bad beer, and a real and educated knowledge of the difference.” - Jeff Erway

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La Cumbre had an end cap showcase at the GABF this year , what were people saying about NM beer and how did they respond to the great beers you poured? “Every year, we hear how surprised many people are about the quality coming out of our state. There are those that have never heard of us, and there are the beer geeks that have but had not tried us before. The reception of our beer at the Great American Beer Festival has always been very positive and the end-cap was a good attention grabber. It certainly got our beer into more hands than in the past. But really, the NM breweries on the floor brought their A game and the attendees could taste that, and they responded extremely positively.”

How important is it to you to have won mid-size brew pub of the year and hold that title in New Mexico? “It’s huge for us to win mid-sized brewpub of the year. We’re the second New Mexico brewery to ever win a brewery/brewer of the year award. Being that we reached an amazing accomplishment shortly after our 2nd anniversary feels really good.” You’ve had a lot of success competing nationally with your Craft Beer, with that said, what else do have in store for Boxing Bear Brewing on the national platform (competitions, distribution, etc.)? “We plan to continue making great beer and entering competitions as much as possible.” - Justin Hamilton

MEDAL WON: “Siberian Silk” Baltic Style Porter BRONZE MEDAL


#GABF MEDAL WINNERS

MEDAL WON: “Acequia IPA” Fresh or Wet Hop Ale SILVER MEDAL “Bosque Lager” German Style Pilsner SILVER MEDAL

You have officially taken the gold, bronze and silver in the Fresh or Wet hop category for your Acequia IPA. How does it feel to have the winning Triple Crown for that beer? “It’s amazing to have three medals for the same beer. That speaks to the consistency of our team. Each brewery team member has a crucial role in the production of all of our beers. Without each one of them focusing on the details of their specific tasks we’d never win a medal let alone three for the same beer. We are a team of six devoted hardworking beer lovers.” Bosque is very well known for its IPAs. Which styles/brews will you be fine-tuning next to get the attention they deserve? “The GABF silver we won for our Bosque Lager is one of Bosque’s greatest achievements. We are constantly focusing on all of our beers. Right now we are putting the most attention towards Elephants on Parade. It’s a great seller and a difficult beer to make.” - John Bullard

MEDAL WON: “Pilsner” Kellerbier or Zwickelbier BRONZE MEDAL Marble is a well-loved brewery. Where does your team get its motivation to keep producing award winning beers? “We work together as a family and have the same love of beer. We all enjoy the act of drinking beer and social aspect that comes along with it. It’s also inspiring when we walk through tap room’s incognito and hear positive comments from our guest.”

With Marble being a leader in the NM Craft Beer Industry, where do you see NM Craft Beer going in the future? “New Mexico Craft Beer is going up and moving forward! Brewers are educating themselves and keep pushing and raising the bar. The brewers that are working hard in that way have blossomed into great breweries like Marble, La Cumbre, Boxing Bear; Bosque. If we all keep our passion for beer, there is going to be a lot more successful breweries and I think that mentality is what has New Mexico on the map as a beer destination.” - Josh Trujillo

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STREET FOOD INSTITUTE Staff Founder: Steve Simon Executive Director/Chef: Dave Sellers ABQ Chef de Cuisine / Instructor: Julian Griego Public Relations Director: Tina Garcia-Shams

NM FOOD TRUCKS

Marketing/Sales Director: Bear Nash

STREET FOOD I N S T I T U T E The booming New Mexico craft beer industry has helped every food truck and their sales. It has been a huge factor in raising awareness about food trucks and the delicious quality of food they have to offer. The Street Food Institute is one truck that not only benefits from the craft beer industry, but gives our local community the opportunity to benefit from their program. The Street Food Institute started in 2014 as an entrepreneurial training program and brainchild of its founder, Steve Simon, CEO of the Simon Charitable Foundation in Santa Fe. The concept is based on a social enterprise model where the funds generated from food sales offset the cost of the entire program. The concept is to have people go through the program to learn the skills they need to start small, food based business. Since inception, the Street Food Institute has grown about 500%. It started with one arm of their program consisting of one [food] truck and a partnership with the CNM culinary program. Now, they have three trucks and three arms of the program, adding a partnership with Santa Fe Community College and running the program in Santa Fe. The third truck is in the South Valley of Albuquerque and partners 17

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with the Mixing Bowl Kitchen at the South Valley Economic Development Center (SVEDC). This third program with the SVEDC benefits community members who do not necessarily have a college opportunity. “We have experienced all the struggles of a small business start up. We have had more than our fair share of truck breakdowns, staffing, lack of business, high costs, all of it. However through persistence and maintaining high food quality we have overcome all of them to be really successful. We’ve assisted about 12 small business start ups through our program and have had many great job placement opportunities for our alumni. We are very proud of the progress we have made in just two and a half years.” Says, David Sellers, Program Director / Executive Chef Street Food Institute. The Street Food Institute stands out from most food trucks for a couple of reasons. One is that they are not tied to one concept because they are a teaching program and the menu is always changing keeping the options exciting. The second reason that makes them unique, they assist in small business growth and development of local

economy. “We focus on building the local community and providing healthy food. We want to change the ideas of what fast food is and increase the health and stability of our community.  Our founder has a passion for street food and the power of food to bring people together in communities.” Says Sellers. Their main goal for the next two years is to keep serving great food and continue teaching people how to start their own businesses. The Street Food Institute is also constantly striving towards their goal of having the food truck sales support the program 100 percent.” www.streetfoodinstitute.org


NM FOOD TRUCKS

CURBSIDE P I E S After several years of working in the pizza industry, Stephen and his wife Trisha wanted to start their own restaurant. So when the opportunity to start a pizza truck came along, they went for it! Stephen tells us their story... “My wife Trisha Johnson-Myers and I are the founders and owners. Trisha does a lot of the behind-the-scene work while I have the easier job of making the food. We also have friends and family who assist us in our venture. I have always been passionate about the fast pace New York style pizzeria, so with a lot of banging my head against the wall came up with curbside pies. The business took off really quick and within the first month, we’ve already created quite a following of pizza lovers! I’m not a chef. Just a guy with a passion to serve the fastest, and best slice of pizza anyone has ever had! I start with quality and local ingredients put together with a lot of thought and nearly 10 years of experience focused only on pizza. I believe I am the only truck in ABQ to serve pizza by the slice cooked on slate. The specialty at Curbside Pies is ‘whatever the customer wants’. We are always looking for feedback from our customers, because we use that feedback to improve. Thankfully, we’ve had the opportunity to work with Bow And Arrow, La Cumbre and Rio Bravo; all were enjoyable and helped us gain exposure. I want to continue to grow my business and customer base. I would like all of ABQ to have tried my pizza and love it! I would really like to attend as many festivals and events as possible to share my food. Hopefully in the near future i can add the rest of my menu! Please be sure to visit us around town, especially downtown on weekends!”

www.foodtrucksin.com/phats-beats-and-eats

PHAT’S BEATS & E A T S What inspired you to create Phat’s Beats & Eats? I’ve worked in the food service industry for over 15 years, and I’ve always had a passion not only for quality food but quality service at a reasonable price. I feel like the food service industry has gotten lost in this cycle of increasing profits and cutting costs, and we’ve lost focus on the passion. So I wanted to bring that back. Owning my own food truck has been a dream for quite some time. When I had the opportunity to do so, I took advantage of it and created Phat’s Beats and Eats. Who are the Master-Minds behind Phat’s Beats and Eats? JJ Schlageter (Phat): Founder/Owner/Chef Kacee Schlageter (Phat’s Wife): Founder/Owner/Jack of all Trades Geno Schlageter (Phat’s Dad): Maintenance/Fryside Lucilla Schlageter (Phat’s Mom): Administrative Assistant/Chile Extraordinaire We love your style. Tell us more about your unique name and vibe? It’s just my personality on a food truck. I’m a chef, I’m also a musician, and I’m from New Mexico; it’s the three things I know best. It’s just who I am, and what I believe in.

What are some popular favorites? • Tater Toms, Crispy Potato Balls with Cilantro and Onions • Phatty Patty, Crispy Tater Toms Remastered with a handmade beef patty & stuffed with cheese • Burque Cheesesteak, (New Mexican inspired Philly), Sliced Ribeye, Cheese, Bell Peppers, Mushrooms, Onions with your choice of Red or Green Chile or Pico Do you have a specialty? THE PHATTY PATTY! Especially if you eat it how it’s truly meant to be eaten: smothered in chile and cheese and topped with a fried egg. Tell us some of your ideas/goals for the next 2 years. I just want to constantly evolve and bring new creations to the menu. I also plan to boost our catering and events services; bringing both food and music customized to fit any budget. Do you have a set schedule with any particular breweries? We’re at Tractor Brewery, Wells Park every Sunday; Tractor Brewery, Nob Hill every Tuesday (Taco Tuesday); Bow and Arrow Brewery every Monday. /phatsbeatsandeats

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TAPROOM HOURS & CRAFTY SPECIALS! DOWNTOWN Rio Bravo Brewing Co. 1912 2nd St. NW Albuquerque, NM 87102 Hours of operation: M – Th: 12:00 pm – 10:00 pm F – Sat: 12:00 pm - 11:00 pm Sun: 12:00 pm - 9:00 pm St. Clair Winery & Bistro 901 Rio Grande Blvd NW B100 Albuquerque, NM 87104 Hours of Operation: Sun – Th: 11:00 am – 9:00 pm Fri – Sat: 11:00 am – 10:00 pm

‘Yappy Hour’: June 8, July 13, From 4-7 PM or Every 2nd Wednesday Benefiting, Animal Humane New Mexico. Bring your well behaved pooch for Fun and Games. Appetizer, beer and wine specials! Salsa Sundays: 2:00 pm – 6:00 pm Salsa lessons from 2:00pm - 2:30pm

Boese Brothers Brewery 601 Gold Ave SW Albuquerque, NM 87102 Happy Hour: M - F: 4:00 pm – 6:00 pm Tuesdays all day! Hours of Operation: M - Th: 3:00 pm - 12:00 am Friday: 3:00 pm - 2:00 am Saturday: 12:00 pm - 2:00 am Sunday: 12:00 pm - 10:00 pm Tractor Brewing Co. – Wells Park 1800 4th Street Albuquerque, NM 87102 Hours of operation: M – Th: 3:00 pm – Close F – Sun: 1:00 pm - Close Bow & Arrow 608 McKnight Ave NW Albuquerque, NM 87102 Hours of Operation M – Th: 3:00 pm – 10:00 pm F – Sat: 12:00 pm – 11:00 pm Sunday: 12:00 pm – 9:00 pm Duel Brewing - ABQ 606 Central Ave SW Albuquerque, NM 87102 Hours of Operation: Sunday: 1:00 pm – 8:00 pm M - Th: 12:00 pm - 10:00 pm F - Sat:12:00 pm - 12:00 am Happy Hour: M - F: 5:00 pm - 7:00 pm

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Golden Crown Panaderia 1103 Mountain Rd NW Albuquerque, NM 87102 Hours of Operation Tues - Sat: 7:00 am – 8:00 pm Sunday: 10:00 am – 8:00 pm Ponderosa Brewing Co. 1761 Bellamah Ave. NW Albuquerque, NM 87104 Hours of Operation: Sun - Wed: 11:00am – 10:00pm Thurs - Sat: 11:00am - 11:00pm Happy Hour Daily: 3pm - 6pm and 9pm - close Marble Brewery (Downtown) 111 Marble Ave NW Albuquerque, NM 87102 Hours of Operation: M - Sat: 12:00 pm – 12:00 am Sunday: 12:00 pm - 10:30pm

NOB HILL Kaktus Brewing Company 2929 Monte Vista Blvd NE Albuquerque, NM 87106 Specials: Monday’s 2:00 pm - 10:00 pm: (College I.D night 25% off food) Hours of Operation: Tues – Thurs: 2:00 pm - 10:00 pm Fri and Sat: 11:30 am - 11:00 pm Sunday: 1:30 am - 10:00 pm Bosque Brewing Co. 106 Girard Blvd SE, Ste. B Albuquerque, NM 87106 Hours of operation: M - Wed: 11:00am – 11:00pm Thurs: 11:00am – 12:00am F - Sat: 11:00 am - 1:00 am Sunday: 12:00pm - 11:00pm Tractor Brewing Co. – Nob Hill 118 Tulane SE Albuquerque, NM 87106 Hours of operation: M – Wed: 3:00pm – 12:00am Thursday: 3:00 – 2:00 am Fri – Sat: 1:00pm – 12:00am Sunday: 1:00pm – 12:00am

METRO AREA The 377 3351 Columbia Dr NE Albuquerque, New Mexico Left Turn Distilling/Palmer Brewing 2924 Girard Blvd NE Albuquerque, NM 87107 Hours of Operation: Tues - Sat: 3:00 pm - 9:00 pm

Santa Fe Brewing Co. 3600 Cutler Ave NE Albuquerque, NM 87110 Happy Hour: Monday All Day Tues – Th: 4:00 pm – 6:00 pm Hours of Operation: Mon – Th: 11:00 am - 11:00 pm Fri - Sat: 11:00 am - 12:00 am Sun: 11:00am - 10:00 pm Canteen Brewhouse 2381 Aztec NE Albuquerque, NM 87107 Hours of Operation: Sun – Th: 12:00 pm - 10:00 pm Fri - Sat: 12:00 pm - 12:00 am Music Sundays: 4pm - 7pm Music Thursdays: 6pm - 9pm La Cumbre Brewing Co. 3313 Girard Blvd. NE Albuquerque, NM 87107 Hours of Operation: Daily: 12:00pm - Close Il Vicino Wood Oven Pizza (Heights) 11225 Montgomery Blvd NW Albuquerque, NM 87111 Hours of operation: Sun - Th: 11:00am – 10:00pm Fri – Sat: 11:00am – 11:00pm Sandia Hard Cider 2809 Broadbent Parkway NW Suite D, 87107 Hours of operation: Mon - Th: 11:00am – 10:00pm Fri – Sat: 11:00am – 11:00pm Sun: 11:00am - 10:00pm

SANTA FE Chili Line Brewing Co. 204 Guadalupe St. Santa Fe, NM 87501 Open 7 days a week 4:00pm – 10:00pm Happy Hour: BOGO Pizza w/purchase of 2 pints, 4pm - 6pm Santa Fe Brewing Co. - Tasting Room 35 Fire Place Santa Fe, NM 87508 Hours of operation: Mon – Fri: 11:00 am – 10:00 pm Saturday: 11:00 am – 9:00pm Sunday: 2:00pm – 8:00 pm Happy Hour: $3 pints Wednesday: ALL DAY M - Fri: 4pm - 6pm


Second Street Brewery 1814 2nd St, Santa Fe, NM 87505 Happy Hours: Every Day Sun – Sat 4:00 pm – 6:30 pm Hours of Operation: Mon – Th: 11:00 am – 10:00 pm Fri – Sat: 11:00 am – 11:00 pm Sunday: 12:00 pm – 9:00 pm Blue Corn Café 133 W Water St, Santa Fe, NM 87501 Happy Hour: Mon – Fri: 4:00 pm – 6:30 pm Hours of Operation: Open Daily 11:00 am – 10:00 pm Duel Brewing - Santa Fe 1228 Parkway Dr. Santa Fe, NM 87507 Happy Hour: Mon – Fri: 3:00 pm – 6:00 pm: $2 off all Drafts Hours of Operation: Sunday: 12:00 pm – 8:00 pm Mon – Wed: 12:00 pm – 10:00 pm Thur – Sat: 12:00 pm – 10:00 pm Il Vicino Wood Oven Pizza (Plaza) 321 W. San Francisco St. Santa Fe, NM 87501 Hours of operation: Sun - Th: 11:00am – 10:00pm Fri – Sat: 11:00am – 11:00pm

BERNALILLO Kaktus Brewing Co. 471 S Hill Rd., Bernalillo, NM 87004 Hours of Operation: Mon –Th: 2:00 pm - 9:00 pm Fri and Sat: 11:30 am - 10:00 pm Sunday: 11:30 am - 9:00 pm

WEST ALBUQUERQUE Il Vicino Wood Oven Pizza (West Side) 10701 Corrales Blvd. NW Albuquerque, NM 87114 Hours of operation: Sun - Th: 11:00am – 10:00pm Fri – Sat: 11:00am – 11:00pm Turtle Mountain Brewing Co. 905 36th Place SE Rio Rancho, NM 87124 Hours of operation: Sun - Tues: 11:00am – 8:30pm Wed - Thurs: 11:00am – 9:00pm Fri - Sat: 11:00am - 9:30pm

Boxing Bear Brewing Company 10200 Corrales Rd NW Albuquerque, NM 87114 Hours of Operation: Sun – Th: 11:00 am – 10:00 pm Fri - Sat: 11:00 am – 11:00 pm Pi Brewing 9780 Coors Blvd, Suite B Albuquerque NM Happy Hour: Tues – Fri: 3:00 pm – 6:00 pm Beers are only $3.14/pt., excluding some seasonals and specialty brews. Monday beers are $3.14 all day.

SOUTHERN NEW MEXICO

St. Clair Winery & Bistro 1720 Avenida de Mesilla Las Cruces, NM 88005

Hours of Operation: Sun – Thurs: 11:00 am – 9:00 pm Fri – Sat: 11:00 – 10:00 pm Friday night music on the patio. The Pecan Bar and Grill 500 S Telshor Blvd Las Cruces, NM 88011 Happy Hours: Mon– Fri: 3:00 pm – 6:00 pm Reverse Happy Hour: Mon - Wed: 9:00 pm – 11:00 pm Th – Sat: 9:00 pm – 12:00 pm Hours of Operation: Mon - Th: 3:00 pm - close Fri – Sat: 11:00 am - close Sunday: 10:00 am - close High Desert Brewing Co. 1201 W. Hadley Ave. Las Cruces, NM 88005 Hours of operation: Sundays: 12:00 pm - 10:00 pm Mon - Sat: 11:00 am - 10:00 pm Spotted Dog Brewery 2920 Avenida de Mesilla Las Cruces, NM 88005 Hours of operation: Wednesday: 11:30 am - 10:30 pm Thursday: 11:30 am - 10:30 pm Friday: 11:30 am - 12:00 pm Saturday: 11:30 am - 12:00 pm Sunday: 12:30 am - 8:30 pm Picacho Peak Brewing Co. 3900 W. Picacho Ave. Las Cruces, NM 88033 Hours of operation: Mon - Fri: 4:00 pm - 10:30pm Sat - Sun: 12:00 pm - 12:00 am Happy Hour: Mon - Fri: 4:00pm - 6:00pm

Twisted Chile Brewing Company 115 Abeyta St, W. Socorro, NM 87801 Happy Hour: Every day 3:00 pm – 6:00 pm Hours of Operation: Mon - Th: 11:00 am - 9:00 pm Fri - Sat: 11:00 am - 10:00 pm Sunday: 12:00 pm - 9:00 pm

NORTHERN NEW MEXICO St. Clair Winery & Bistro 5150 East Main Street Farmington New Mexico 87402 Happy Hour: Daily: 4:00 pm – 6:00 pm $4 Beer, Wine & Appetizer Specials! 3 Rivers Eatery & Brewhouse 113 E Main St, Farmington, NM 87401 Hours of operation: 11:00 am - 11:30pm Daily Happy Hour $1 off beers 2pm-5pm Daily and Sundays all day Farmington Hub Brewery & Grill 914 E Main St, Farmington, NM 87401 Hours of operation: Mon - Thurs: 11:00 am - 9:00 pm Fri - Sat: 11:00 am -10:00 pm Sunday: 11:00 am - 9:00pm Happy Hour 2pm - 5pm daily -1$ off pints and appetizers Taos Mesa Brewing 20 ABC Mesa Rd El Prado, NM 87529 Happy Hour: Mon – Fri: 3:00 pm – 6:00 pm Hours of Operation: Open 7 days a week 12 pm – 10 pm Comanche Creek Brewing 225 Comanche Creek Rd. Eagle Nest, New Mexico Hours of Operation: Wed-Sat: 12:00 pm - 6:00 pm Enchanted Circle Brewing 20 Sage Lane Angel Fire, New Mexico 87710 Hours of Operation: Daily: 4:00pm - 9:00pm

EASTERN NEW MEXICO

Roosevelt Brewing Co. 201 S Main Ave., Portales, NM 88130 Happy Hours: $2 Tuesdays Hours of Operation: Tues – Sat: 11:30 am - 9:00 pm Vol. 2 Issue 6 |

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Taproom - Now Open! 417 Tramway Blvd. NE Unit 1 Albuquerque, NM 87123 (505) 200-2344

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MAKING A DIFFERENCE With the holidays around the corner, we wanted to take a closer look at how our local craft breweries and businesses are benefitting the local community in more ways than one. We’re putting the spotlight on those who are taking the initiative to become more sustainable to help the environment and those who are heros in charitable giving.

Vol. 2 Issue 6 |

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Solar Energy

CHARITABLE GIVING ‘Tis the season for charitable giving! You wouldn’t believe how many local businesses raise funds for different charities.

On average, a brewery will use 12 to 22 kWh [electricity] per barrel of beer produced. As breweries begin to expand, they are well-aware that their electricity usage will grow too. We are seeing many breweries install solar panels to combat this problem. • Santa Fe Brewing Co. installed an 18 kW solar system which provides 15% of their usage. • La Cumbre Brewing Co. is also doing their part to offset non-renewable energy by installing a 43 kVa solar photovoltaic cell system which reduces their usage by a third. • Kaktus Brewing Co.’s Bernalillo location has a 6 kW solar array to offset their nonrenewable energy usage. [1 kWh = 1,000 watts per hour] [1 kVa = 1,000 volt amps]

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• Jubilation Wine and Spirits • Bosque Brewing Co. held a support charities chosen by their similar fundraiser back in July. customers. Some of those charities They donated $1.00 of every include the Children’s Cancer Fund ‘Summer in Hallertau” beer sold of NM (through the Erin Trujeque to an organization called Camp Memorial), the Archbishop’s Enchantment. This lifestyle camp School Fund Dinner, Wounded is for children affected by cancer Warriors, YMCA, Special and is dedicated to providing the Olympics, Canine Companions gift of celebrating life through the for Independence and many more! healing power of the outdoors, free Throughout their 75 years of of charge. business, Jubilation believes that giving back to the community is • Duel Brewing’s ABQ Downtown Taproom has hosted a handful of a top priority because they receive fundraisers and charitable events so much support from their local since their opening earlier this year. customers. Hosting public fundraisers for the • Canteen Brewhouse is making New Mexico Ballet Company, similar efforts by supporting an Heavenly Organics and donating organization called Movember. their space and services to the 48 The organization focuses on men’s Hour film fest. Duel Brewing’s health, particularly testicular and ABQ taproom is 7000 sq. ft with prostate cancer research. Canteen over 80 taps and in-house food and Il Vicino Wood Oven Pizza services, perfect for your next restaurants will be donating $1.00 event or fundraiser. of every pint of their Vanilla Oatmeal Stout sold. This fundraiser will be held throughout the entire month of November. (Please visit movember.com for more details about the organization.)


in-house greenhouse Raise your hand if you’ve heard of or been to Golden Crown Panaderia. If you have not, here are some extraordinary reasons to pay them a visit. Golden Crown supports local breweries by serving over 30 craft beers alongside their excellent food menu. The most notable reason, however, is the fact that they grow 50% of their lettuce and herbs right inside their bakery! They use a unique aquaponics system [a system of aquaculture in which the waste produced by farmed fish or other aquatic animals supplies nutrients for plants grown hydroponically, which in turn purify the water] to do so. Yes, that’s right, they use farmed fish to grow their produce tilapia to be exact! How unique is that?!

Preserving an endangered bee species As we progress environmentally, we’ve learned of the many practices that are benefitting the environment. Kaktus Brewing Co. has recently acquired a hive of rescued honey bees to produce organic honey. They will utilize this honey to produce food and beer. While Kaktus waits patiently for the hive to develop, they purchase honey from other local, organic honey bee farms. Kaktus Brewing Co. strives to use only organic and local ingredients.

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Holiday Food Pairing with

CHEF DAVE Vol. 2 Issue 6 |

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Chef Dave suggests a cheese platter as an appetizer. The cheeses are locally produced from Old Windmill Dairy and Tucumcari Mountain Cheese Factory

O l d W i n d m i l l D a i ry • Manzano Blue Beer Pairing: Roadrunner IPA, Blue Corn Cafe & Brewery

About

Chef David Sundberg Born and raised in Missouri, David graduated from the school of Hotel & Restaurant Management at the University of Missouri – Columbia. He has traveled and worked extensively as a Chef throughout the U.S., Mexico, and Europe while cultivating his palate and passion for food and food history.

David relocated to Santa Fe from Rhode Island where he wrote for local publications, taught cooking classes, and worked for numerous restaurants and caterers. He has worked at Red Sage at Buffalo Thunder and Tierra at Encantado before taking the reins at Blue Corn Brewery in 2010. David is passionate about using locally-grown and seasonallyappropriate foods and is a fervent supporter of local growers and producers. He has incorporated many New Mexico-raided foods into the menu at Blue Corn including ground beef, breads and tortillas, produce, and organically produced cheeses. In a further effort to take 27

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Blue Corn green, he instituted a recycling and composting program, reducing the restaurant’s landfill waste by half. Brewer Paul and Chef David collaborate on many things around the restaurant and brewery. Their Thursdays at the Brewer’s Table series of dinners has garnered much acclaim for their casual, fun style and creative beer and food pairings. They also create weekly Brewer’s Pairings to highlight Paul’s brews and David’s seasonal offerings. Their commitment to creating exceptional food and drink and pairing the two sets a tone of excellence at Blue Corn.

• Smoked Gouda Beer Pairing: End of the Trail Brown Ale, Blue Corn Cafe & Brewery

• Chevre Beer Pairing: 40k Honey Wheat, Blue Corn Cafe & Brewery

T u c u m c a r i M o u n ta i n C h e e s e Fa c to ry • Feta Cheese Beer Pairing: Atomic Blonde, Blue Corn Cafe & Brewery

• Romano Cheese Beer Pairing: Atalaya Amber Ale, Blue Corn Cafe & Brewery


Holiday Food Pairing Turkey Tamales

Ingredients • Masa tamale 2 1/2 pounds • Lard or shortening 1 pound • Salt 2 teaspoons • Paprika 1 teaspoon • Cumin 1 teaspoon • Turkey stock 4 cups “These are so much fun to make with family and friends. Break open a pack of your favorite local suds and kick the holiday tunes. You can choose to roast a whole turkey then use the bones to make the stock for the masa or, like I did, simmer the turkey which makes the stock while cooking it. You ‘ll want to let the turkey cool for a bit before shredding it. The masa will make 3-4 dozen big tamales. You’ll need about 3 pounds of shredded turkey for that many tamales.”

Beer Crust Pizza “I use Blue Corn’s 40k Honey Wheat in the crust because it has low IBUs and the honey comes through just enough when the pizzas are cooked. Feel free to experiment with your favorite brews. This will be enough dough for 4 small or 2 large pies. I like making the smaller ones so I can pull them out during holiday open-houses and cut into small slices.” Ingredients • 40k Honey Wheat 1 cup, lightly warmed • Yeast 1 TBSP • Sugar 2 teaspoons • Salt 1 teaspoon • Flour 2 1/2 cups

Directions: Whip the lard/shortening in the mixer until very light and fluffy, about 20 minutes. Mix with the masa and spices then mix in hot turkey stock. I stuff the tamales into traditional corn husks with green chile rajas and Tucumcari Mountain Asadero cheese. Please be creative and have fun with yours - try pepitas, squash, sweet corn, roasted jalapenos (or canned chipotles), or anything else. Once you have all the tamales stuffed you will steam them in a large pot either with a pasta insert (the one with all the holes in it) or a vegetable steamer tray in the bottom. You want to steam them, not boil so they shouldn’t be touching the water. They take about an hour to cook - you’ll know when they’re done by carefully pulling out a tamale, unwrapping it enough to check and see if the masa is firm and no longer sticky. Enjoy!

Directions: Let the yeast bloom in the beer for about 10 minutes then add the salt and the flour and kneed until silky and not too sticky. Add more flour if necessary. Put into a bowl with a little oil to prevent sticking, cover and let rest about an hour. When it is doubled in size, divide the dough and roll to your preferred thickness. Put the crust on a sheet pan and top with your favorite pizza guts. One of my beer-friendly favorites is onions that I have caramelized slowly then doused with the same beer I used to make the crust and a touch of sugar, thin slices of creamy potatoes (like Yukon Gold) that I’ve steamed or microwaved until they are just barely tender, chopped chile, fresh thyme and shaved Asiago cheese. Bake in a 450 degree oven until the crust is golden and the toppings are hot and fragrant.

Beer Pairing: Pecos Brown Ale- Canteen Brewhouse Dirty Rotten Bastard IPA – Rio Bravo IPA- 377 Brewery Acequia IPA – Bosque Brewing

Beer Pairing: Adobe igloo – Santa Fe Brewing Co. Cockness Monster Scotch Ale Palmer Brewery Oatmeal Stout - Marble Brewery

“This will wow your holiday dinner party guests. Have everything set aside and ready to go and you can put this together in less than 10 minutes. Alternately, you can make ahead and chill in glasses then top with freshly whipped cream. It’s been a great year for New Mexico pecans - they are incredible so be sure to buy local! This will serve between 6-12 people depending on how generous you are with your Natillas.”

pecan natillas Ingredients

• Milk 2 1/2 cups • Heavy cream 1 cup • Honey (local please) 3/4 cup • Vanilla 1 teaspoon • Cinnamon 1 teaspoon • Salt 1/4 teaspoon • Lemon zest 1 strip • Egg yolks 6 • Corn starch 1/4 cup • Pecans, chopped 1 cup Directions: Heat the milk, cream, honey, cinnamon, salt and lemon zest over medium heat until It just begins to simmer. Meanwhile, whisk together the cornstarch and egg yolks vigorously until they turn pale yellow, about 2 minutes. SLOWLY pour the milk mixture over the eggs while whisking then return to the pot and back to the heat. cook, stirring constantly until the mixture thickens and finish it with the pecans. Ready to serve. Beer Pairing: Fantin Double Pale – Duel Brewery Dunkel – Abq Brewing Co. Chocolate Milk Stout Boxing Bear Brewing Co. Vol. 2 Issue 6 |

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EDDY ARAGON ROCK OF TALK “PAY ATTENTION!” RADIO 95.9 FM TUNE IN SATURDAYS @ 4:30 PM DOWNLOAD ABQ.FM APP NOW!


Most of you have probably heard about CNM’s recent opening of the Beverage and Brewing Management (BBM) program. If you haven’t, well, here you go. And you’re welcome!

The BBM program offers the following options for students: •

CNM began the proposal process for the brew tech program in fall 2014. The program development began early 2015 and launched in the fall of 2016.

A.A.S in Brewing and Beverage Management (4 terms for a full-time student)

Brewing Technology Certificate of Achievement (2 terms for a full-time student)

Concentration in Beverage Management for students earning their A.A.S in Culinary Arts Vol. 2 Issue 6 |

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WARMING BRANDIES FOR THE HOLIDAYS: Cerbois Armagnac XO-$90.99 / VSOP-$55.99

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Pumpkin Smash / Cranberry Sour Ale

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Col Solare Proprietary Red 2012 94 points-Robert Parker

$9.99 Upslope Pumpkin Ale

$7.99 - Deschutes Brewery Hopzeit Autum IPA

$8.99 - New Belgium Accumulation


BREW SCHOOL CONTINUED...

Following the launch of the program, CNM received positive registration numbers and currently have 39 students in the program. “There was lots of work that had to go into standing up the program,” says Nick Jones, who is a full-time faculty member and oversees the BBM program. Jones came to CNM in January of 2016, but Victoria Martinez and Chris Morosin have been working (since the beginning) with the Advisory Board and New Mexico Brewer’s Guild (NMBG) to make the program a reality. CNM created the BBM program as a direct result of the need caused by the explosive growth of the craft brewing industry in New Mexico. The NMBG reached out to CNM expressing the desire for more qualified applicants. There is a major need to fill open positions at new breweries and the existing ones that are expanding. Does CNM expect the registration rate to skyrocket for the next semester? According to Jones, “With all the press that we’ve been getting recently, we’re expecting an even more overwhelming response in terms of registration.” To prepare,

CNM is in the final stages of hiring numerous part-time faculty members which will allow for more course sections. While CNM doesn’t currently have an actual brewing facility, there is an approved master plan for CNM to build an instructional facility which will house commercial-scale brewing equipment (for educational purposes). However, CNM is working with several local breweries to accommodate for lack of equipment. Some of those breweries include, Duel Brewing, Marble Brewery, Quarter Celtic Brewpub and Rio Bravo Brewing Company.

CNM IS THE ONLY COLLEGE IN NEW MEXICO WHO OFFERS A BREWING AND BEVERAGE MANAGEMENT PROGRAM.

We are over the moon with excitement for CNM and their new program because it is the only college in New Mexico who offers a Brewing and Beverage Management program. What makes us even more happy is that CNM’s Job Connection Services will assist students and graduates with resume writing, cover letters, interviewing skills and job searches. In fact, a local brewery has already reached out to the program and has hired one of the BBM students!

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Holiday Happenings River of Lights ABQ BioPark

Nov 26 - Dec 30

Winterfest Civic Plaza

Nov 26

Rio Grande Arts & Crafts Holiday Show

Expo New Mexico Nov 25-27 28th Annual Winter Spanish Market

Hotel Albuquerque Nov 25-26 Twinkle Light Parade

Nob Hill Dec 3

Shop and Stroll Nob Hill Dec 4

After attending these events, be sure to stop by any of the following Downtown and Nob Hill locations to enjoy an incredible local beer experience!

Rio Bravo Brewing Co. 1912 2nd St. NW Albuquerque, NM 87102

St. Clair Winery & Bistro 901 Rio Grande Blvd NW B100 Albuquerque, NM 87104

Boese Brothers Brewery 601 Gold Ave SW Albuquerque, NM 87102

Tractor Brewing Co. – Wells Park 1800 4th Street Albuquerque, NM 87102

Duel Brewing - ABQ 606 Central Ave SW Albuquerque, NM 87102

Bow & Arrow 608 McKnight Ave NW Albuquerque, NM 87102

Ponderosa Brewing Co. 1761 Bellamah Ave. NW Albuquerque, NM 87104

Golden Crown Panaderia 1103 Mountain Rd NW Albuquerque, NM 87102

Marble Brewery (Downtown) 111 Marble Ave NW Albuquerque, NM 87102

Bosque Brewing Co. 106 Girard Blvd SE, Ste. B Albuquerque, NM 87106

Kaktus Brewing Company 2929 Monte Vista Blvd NE Albuquerque, NM 87106

Tractor Brewing Co. – Nob Hill 118 Tulane SE Albuquerque, NM 87106

Find out more about these breweries on pgs. 19 & 20!

Luminaria Tour Old Town Dec 24 33

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2027 Yale SE Albuquerque NM 87106

NOW OPEN! The 377 Honors the Men and Women Who've Served America's Armed Forces and Public Safety.

Brewers Crew - Vol2 Issue 6  
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