Kitchen · open till an hour before close
Built to go
with the beer.
Chef Tomás Reyes cooks like the beer is an ingredient, because half the time it is. Every plate lists the pour we'd put next to it.
- Happy hour, weekdays 3pm–6pm
- $6 pretzels
- Sundays 10am–2pm
- Brunch
- Crayons and root beer included
- Kids $8–9
Snacks
Brewhouse Pretzel$13
FavoriteVegetarian
A one-pound Bavarian pretzel, beer cheese made with Ditch Rider Lager, and our whole-grain lager mustard.
Pour with Ditch Rider Lager · Munich HellesSalt, bread, and a clean lager. It's been working in Munich for 500 years.
Pueblo Green Chile Queso$11
VegetarianGluten-freeSpicy
Roasted Pueblo chiles, three cheeses, and house tortilla chips.
Pour with Priority Call · Double IPABig citrus hops stand up to green chile heat instead of hiding from it.
Smoked Wings$16
FavoriteGluten-freeSpicy
Hickory-smoked, then crisped. Dry rub or Headgate hot sauce, with blue cheese and celery.
Pour with Headgate IPA · West Coast IPAPiney bitterness cuts the smoke and the fat. Classic for a reason.
Beer-Battered Onion Rings$10
Vegetarian
Sweet onions in an amber-ale batter, with smoked-tomato ketchup.
Pour with Prior Appropriation · Amber AleCaramel malt meets caramelized onion.
Plates
Ditch Rider Smash$17
Favorite
Two Colorado beef patties, American cheese, house pickles, rider sauce, potato bun, and fries.
Pour with Ditch Rider Lager · Munich HellesA crisp helles resets your palate between bites so the last one tastes like the first.
Pueblo Chile Burger$18
Spicy
Half-pound patty, roasted Pueblo chile, pepper jack, charred onion, and fries.
Pour with Water Right · Hazy IPAJuicy tropical hops and a soft body cool down the chile.
Hot Chicken Sandwich$17
Spicy
Buttermilk-fried thigh, cayenne oil, slaw, pickles, and sweet-potato fries.
Pour with Cottonwood Hefe · HefeweizenHefeweizen's banana and clove soothe the heat without dulling it.
Steak Frites$29
Gluten-free
Colorado flat iron, herb butter, fries, and a little arugula salad.
Pour with Orchard Station · Czech Dark LagerRoasty dark lager echoes the char but stays light enough for a full plate.
Pils-Battered Fish & Chips$21
Wild cod in a High Line Pils batter, fries, malt-vinegar aioli, and lemon.
Pour with High Line Pils · German PilsnerThe same beer in the batter and the glass. Crisp on crisp.
Bratwurst Plate$19
A Harvest Gate–braised brat, kraut, lager mustard, German potato salad, and a pretzel roll.
Pour with Harvest Gate · MärzenMärzen and bratwurst. Oktoberfest on a plate.
Roasted Cauliflower Tacos$15
VegetarianGluten-free
Chile-roasted cauliflower, pickled onion, avocado crema, and cotija on corn tortillas. Ask for them vegan.
Pour with Trail Radler · Grapefruit RadlerGrapefruit and lime are old friends.
Greens & Bowls
Canal Bowl$16
Vegan
Farro, roasted squash, kale, pickled beets, toasted seeds, and lemon-tahini. Add chicken or salmon.
Pour with Show Night · KölschA delicate Kölsch doesn't bully a delicate bowl.
Smoked Bacon Wedge$13
Gluten-free
Iceberg, smoked bacon, tomato, blue cheese, and buttermilk ranch.
Pour with Rider Light · Light LagerLight, cold, and gluten-reduced, for the salad crowd.
Kids
Little Rider Burger$9
Single patty and cheese, with fries or fruit and a drink.
Pour with House Root BeerMade in the brewhouse with real sassafras and vanilla. Free refills for kids.
Chicken Tenders$9
Three hand-breaded tenders, ranch, and fries or fruit.
Pour with House Root BeerOr a lemonade, if root beer isn't their thing.
Grilled Cheese$8
Vegetarian
White cheddar on sourdough, with fries or fruit.
Pour with House Root BeerRoot beer and grilled cheese. Undefeated.
Sweets
Stout Float$9
Vegetarian
Canal Water nitro stout over vanilla bean ice cream. 21+. Kids get the root-beer version.
Pour with Canal Water · Oatmeal StoutCoffee, chocolate, cream. It's a milkshake with ambition.
Our fryer is shared, so “gluten-free” dishes may contain traces. Tell your server about allergies and the kitchen will walk you through it. Eating raw or undercooked meat may increase your risk of foodborne illness.
Why a kitchen
A brewpub is half kitchen.
In Colorado, a brewpub has to make at least 15% of its sales from food. We'd have built this kitchen anyway. Pretzel dough uses our spent grain, the fish batter uses the pils, and the brats are braised in whatever lager is freshest.
