Bakers’ Brewery in Silverthorne celebrates one year in business | SummitDaily.com
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Bakers’ Brewery in Silverthorne celebrates one year in business

Co-owner and brewmaster Cory Forster at the Bakers' Brewery. Forster and co-owner Stephanie Sadler will be celebrating one year in business this Sunday.
Heather Jarvis / hjarvis@summitdaily.com |

if you go

What: Bakers’ Brewery one-year anniversary celebration

When: Sunday, March 6; music starts at 8 p.m., first raffle around 8:30 p.m.

Where: 531 Silverthorne Lane, Silverthorne

More information: Call (970) 468-0170

Week Specials: The brewery offers happy hour from 2–6 p.m. with $3 pints, $4 house wines and $4 wells every day of the week; $2 Bakers’ beer after 8 p.m. on Tuesdays; Wednesday is trivia night starting at 8 p.m.

After years of hard work and determination, the owners of Bakers’ Brewery in Silverthorne have reached a milestone. The newest hot spot for craft beer celebrates its one-year anniversary in business on Sunday, March 6. The Bakers’ team will be throwing a party to commemorate the occasion, complete with live music, a raffle and the unveiling of a few new brews.

WORKING OUT THE KINKS

The brewery went through a few growing pains in its first year, but co-owner and brewmaster Cory Forster said he is amazed by how much progress they make with each day.

The kitchen has seen four different head chefs come through, and the food menu has undergone several changes since the opening, and they are now producing more of the menu that Forster and co-owner Stephanie Sadler envisioned.

“We are definitely on our best version of the menu,” he said. “We’ve taken the best stuff from all four of those chefs’ inputs, as well as Stephanie and I’s ideas. … So we’ve condensed it down to the best of the best, and stuff that we can produce that’s high quality on a very consistent basis and also very quickly.”

Forster said they have remained committed to fresh ingredients, including homemade bread, rolls and baked goods, as well as stocks made from scratch. And now that they have the kitchen dialed in, ticket times have also gone down.

“Things have gotten way better as far as being able to keep up with demand,” he said.

As a new business opening in the middle of the season, they had a hard time in the beginning finding employees when most locals already had jobs, or even three, he said. But with time, they’ve now been able to put the right employees in the right roles. And, as with most businesses in a resort town, they’ve struggled with how transitional the workforce is, but he said it’s a challenge they have become better at handling.

“We would like to apologize for our growing pains and thank people for sticking with us,” Forster said. “We’d like to put the invite out there for people to come in and give us another try because everything is better.”

SUNDAY’S EVENT

The evening begins with music from the Grown-Ass Man Band at 8 p.m. The Denver band plays a mix of originals and covers of funk, soul and blues, fueled by trombone and harmonica playing.

“I really can’t talk enough about how much fun this band is,” Forster said. “We are super excited they will be here for this event. They are just a very fun, upbeat groove — it’s the kind of music that can really appeal to several generations young and old alike.”

Bakers’ is hosting a raffle, which includes a Never Summer Snowboard and a pair of Albritton skis. Over the last month, the brewery has been giving away one entrance to the raffle for every five beers or meals purchased, and the winner will be drawn on Sunday for first choice of either the snowboard or skis. Folks who are in attendance on Sunday will be given the chance to enter the raffle as well, and there will be a second drawing for whichever piece of gear is left. There will also be other giveaways throughout the evening.

Forster will be offering up several new brews to try, including a Bourbon-barrel-aged version of the Scuba Dooba Dubbel, a collaboration beer created by brewers throughout Summit County.

The brewmaster will also debut an Imperial Black Saison — an 8-percent dark Belgian saison, with 12 different malts and dark Belgian candy syrup, which gives it plum, fig and dark fruit flavors, with a little bit of chocolate and vanilla character. The seasonal ingredients that went into this brew are red currant jam, mandarin orange, three different kinds of chai tea and spruce tips Forster picked himself.

“It’s really well-rounded and easy drinking for an 8-percent beer,” he said. “But with layer after layer of depth and complexity. It’s the kind of beer that as it warms up in your hand, you’ll get more and more different flavors coming forward.”

Also new on tap will be a bourbon-barrel aged New School IPA and a Sour Conglomerate Stout, along with a three-year aged version of the brewmaster’s very first recipe called Old Forster Scotch Ale.

The Bakers’ Brewery will have another celebration marking their Beeraversary on June 6. Due to it taking nine and a half months to receive a federal brewing permit, the brewery wasn’t able to get its first Bakers’ brews on tap until the beginning of the summer. Now Forster consistently has 10 out of 12 taps as his own, with two unique Colorado brews usually filling the last spots.

In year two, he said they are just looking to continue to improve in all facets of the business.

“We are looking forward to better beer, more beer, being more creative and continually improving across the board,” he said.


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