![]() How cool is that? It feels like you’re sipping a science experiment. While doing my Unilocalsearch, I bookmarked Coda solely off the way in which their sampler is served. I can’t wait for summer, when they have big garage doors to open and some outdoor seating!Īnyone that knows me, knows that I will 9 times out of 10 order a sampler when visiting a taproom. Day or night, it’s a great choice for a laid-back pint of excellent brew. As it stands, this place is my favorite brewery in the city. Valley Below, a Breakfast Cream Stout, is also excellent, as is the Jolene, a brown ale. It’s dark and smooth and sweet with a hint of whiskey and not nearly the bite you’d expect from a larger ABV. At almost 11%, that beer is no joke, but it goes down damn easy. I had their Barrel Aged Spoonful (a barleywine) on our last visit and lapped it up. ![]() There’s always someone interesting to chat with, and a lot of sweet kids looking to make friends with my dogs. At any given time, there’s a great mix of dogs, young families, and residents from the hospital capping off a long on-call shift. Ambience-wise, Coda has a lot of warm, honey-colored wood and very friendly people. And then, drink beer,” he said.When I consider Denver’s enormous sprawl, this place is technically in my neighborhood! It’s also right across the street from E’s grad school at the Anschutz campus, and I can guarantee he’s been here WAY more than I even know, but I love to make the jump up I- 225 and settle in for a couple beers even if I’m not meeting him there after his classes are done. “People love to hike and bike and ski and kayak. That’s up from 1,900 in 2007.īut even with steady growth among craft brewers, Smith said he doesn’t think the market is nearing any sort of saturation point, especially in Colorado, where drinking good beer is just part of the state’s culture. According to the Boulder-based Brewers Association, more than 400 new breweries opened around the country in 2013, bringing the total number to more than 2,700. The last several years have seen steady growth among craft breweries. “You have this novel connection with the band that has never been done before.” “When the beer is gone and the music is over, that’s the Coda experience,” he said. Smith said he will have live bands playing there in a few months, and he plans to make small-batch beers inspired by particular bands or their songs. That focus on music will be an important part of the brewery, Smith said, and something unique to Coda. The audio pairing for the Migration Oatmeal Stout, for example, is James Taylor’s “Walking Man.” Smith has also gone a step further and paired each beer with a song. The Hydle Ale, an American wheat IPA, goes with the Coda Polish Dog, for example. So far, Coda has three beers on tap, and each is paired with a special menu item from Cedar Creek. “It’s great when there are food trucks, but what if there is a food truck you don’t like,” he said. ![]() Lots of breweries rely on food trucks to provide food, but Procop said Coda is different in that customers can order food straight from Cedar Creek, which servers will bring over to Coda. Procop, who helped launch Cedar Creek in 2011, said opening a brewery just across the street from Cedar Creek makes perfect sense.įor one, Coda moving in means the 2,700-square-foot storefront won’t be home to a pizza joint or another business that could siphon customers from Cedar Creek.Įven more than that, Procop said the brewery is a chance to partner with the restaurant, offering up some special food paired specifically with whatever beers Smith concocts. There, he met Cedar Creek president Scott Procop and eventually, the two launched Coda together. ![]() While working at Anschutz, he regularly stopped by the Cedar Creek Pub for a beer and a bite to eat after work. Over the years, his work touched on a couple areas very important to beer drinkers - yeast and bitter taste receptors. Before opening Coda, he worked across Montview Boulevard in a pharmacology laboratory at the University of Colorado. Instead, his business card also reads “fermentation scientist.”Īnd, if you order a sampler size of one of Coda’s brews, Smith will serve it to you in glass beakers, some of which were once used in a nearby lab.įor Smith, injecting some science into the beer making process was only natural. In fact, Coda’s co-founder and brewer, Luke Smith, doesn’t just refer to himself as a brewer. in the 21 Fitz Development just north of the Anschutz Medical Campus, Aurora’s newest brewery and tasting room embraces its proximity to the labs and scientists that populate Anschutz. The brewery north of the Anschutz Medical Campus opened in April.(Marla R. Growlers are available for purchase at Coda Brewing Company.
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