- Griffin Swartzell
The pour-your-own format works like this: A customer comes in, shows ID and get an RFID card (like a chipped credit card), which they can put money on or pay as they go. To pour a beer, the customer puts the card in a slot by the tap of their choosing. Drinks are priced per ounce.
General manager Mike Walter says the taproom will be working with smaller breweries around the state to bring exclusive brews into the Springs. The tap selection will include gluten-free beers. But it won’t see any corporate-owned faux-craft beers, like Colorado Native or Breckenridge Brewery.
Walter says they’ve partnered with neighboring Papa Murphy’s for pizzas, and their limited kitchen will have some finger foods and appetizers, with gluten-free offerings. They’ll augment with weekend food truck service, too. The space will also host a small retail section for outdoorsy necessities, like bike chains and granola bars.
Interestingly, Weese says they’re also getting rid of tipping, a movement that’s caught on and, for some, worked well in eateries on both coasts. He plans to pay staff a higher flat wage. Customers may instead opt to donate to local outdoors-related charity organizations.