New Year’s Beer Resolutions

With the welcoming of a New Year, the Funkwerks employees compiled a list of New Year’s resolutions, and there are some good ones in here.

Introduce someone to one of your favorite breweries.

Part of what makes the brewing industry exciting is that there is so much variety, making it fairly easy to introduce someone to a new favorite brewery or beer.

 Cook with beer.

Try recipes from Christina Marie’s Cooking with Beer in Colorado cookbook

Or try one of these recipes from our blog:

Clam Chowder with Saison Base.

Saison Beer Bread

Saison Chicken Lettuce Wraps

Beer Brined for Turkey or Chicken

Visit a new brewery every month.

1.8 breweries are opening per day, according to the November/Decemeber 2015 issue of The New Brewer.

Try a Beer Cocktail.

Our blog has a few Funkwerks cocktail recipes from Ace Gillett's, or try this Basil Saison Cocktail


Learn more about beer.

There is so much to learn about beer tasting, beer history and beer science. There are some great books about beer out there, including Tasting Beer by Randy Mosher and The Beer Bible by Jeff Alworth.

 Here are some informational post from our blog: sour and wild beerbarrel-aging and oak spirals, and proper glassware.


Try beers you normally wouldn’t order and research the style as you are enjoying it.

Here are two great resources to learn about different beer styles:

Open more beer from your cellar, and share with friends. 

Some beers can be cellared, but cellaring doesn't necessarily make beer better. Most beers are best consumed fresh. Here is some additional information on beer freshness and cellaring:

Drink more beer in order to attain the following 6 resolutions…

  • Take more naps in the sun
  • Learn to ribbon dance
  • Mastering the one-handed headstand. Warning: this may be more difficult when under the influence of beer.


Funkwerks Variety Packs for the Holidays

We came out with our first variety pack, just in time for the Holidays. What better way to celebrate the holidays with your friend and family than over a delicious beer? We decided to fill our variety packs with three of our favorite mainline beers, and Trust Fall, an experimental that is exclusively available in the variety pack. 


Style: Belgian-Style Saison Ale

ABV: 6.8%

Our flagship Saison was born from a series of test batches begun in Gordon Schuck’s backyard, the French Saison yeast strain used in test batch #6 was utilized to become the Great American Beer Festival gold medal-winning Saison that sits before you.

Notes of passion fruit, tangerine, lemon verbena, ginger and black pepper. 

Pairs well with high fives.

Saison was named one of 5 beers you’ll want to drink on Thanksgiving day by Craft Beer & Brewing Magazine, and we agree. The complex notes of fruit and spice pair well with holiday dinners.


Tropic King

Style: Imperial Saison

ABV: 8.0%

Originally designed to be a hoppier version of our flagship Saison, the accidental (but fortuitous) addition of two extra bags of Munich malt balanced the hop bitterness leaving us this very unique Imperial Saison. Tropical fruit flavors coming from the unique New Zealand hop variety, Rakau.

Notes of passion fruit, mango, peach, pepper and ginger.

Pairs well with hula hooping.


Raspberry Provincial

Style: Belgian style sour brewed with raspberries

ABV: 4.2 %

This delicious creation was truly a product of creativity, ingenuity and luck. In the summer of 2013 we took a test batch of our sessional sour summer ale, Provincial, that didn’t quite hit gravity, and decided to have some fun with it! We added a heavy dose of raspberries. The end result was so delicious, we decided to recreate it! This delightfully tart fruit beer is refreshing, with a citrusy raspberry aroma which transitions to a subtlety sweet and tart finish.

Notes of lemon zest and tart raspberries.

Pairs well with cloud watching.


Trust Fall

Style: Session Belgian IPA

ABV: 4.1%

Trust Fall symbolizes collaboration… and Brad’s love for team building activities. Our brewers collaborated to build a beer that was refreshing and sessionable, without compromising taste. They chose an assortment of hops that would add mouthwatering tropical fruit flavors, and heavily dry hopped to amplify the aromatics of the hops, without the bitterness.

Notes of grapefruit and tropical fruit with a hint of spice.

Pairs well with workman’s comp.

Bottles available Exclusively in the variety pack.




Turkey day is coming! Here is a fun and delicious beer brine you must try. 


10 cups of water

2½ cups kosher or sea salt

5 cloves garlic, quartered

¼ cup whole allspice berries

1 tbsp whole cloves

2 large white onions, quartered

750ml of Ten, or two 330ml bottles of Ten (half of a 4-pack)

2 cups ice

1 turkey (thawed)

3 celery stalks, cut in half

¼ cup olive oil

Kosher or sea salt (for seasoning the turkey pre-oven)

2 cups chicken broth, plus 4–6 cups water (if needed)



In a large pot add the water, salt, garlic, allspice, cloves, and one of the onions.


Just as the water starts to boil, remove from heat, stirring occasionally to dissolve the salt.


Add the beer and the ice and stir. Cool to room temp, refrigerating if necessary.


Rinse the turkey and remove any items from the cavity. Place one oven bag inside the other and then place the turkey inside those. Pour the brine over the turkey. Remove as much air as possible and tie bags to seal as tightly as possible.


Place turkey bag on the roasting rack inside the roasting pan. Place in the refrigerator.


Brine for 16–18 hours. Rotate the turkey every 6–8 hours to ensure it marinates evenly. Remove from the brine and rinse, inside and out. Discard the brine and the bags.


Place turkey back on the roasting rack inside the roasting pan. Place in the fridge, uncovered, for 12–18 hours to dry the skin. (This will give you a nice crispy skin to go along with your juicy bird.)


Preheat oven to 400°. Stuff the remaining quartered onion and the celery stalks inside the cavity of the bird. Truss turkey if desired. Brush the entire turkey with olive oil; sprinkle with salt.

Add the broth to the bottom of the roasting pan. If the pan starts to dry out as it roasts, add more water to the bottom of the pan. Do not allow the broth/water in the roasting pan to touch the turkey.


Cook until your turkey reaches about 165°, and then test the temperature with a meat thermometer inserted into the thickest part of the thigh (it will continue to cook and its internal temperature will continue to rise once it’s out of the oven).


Let rest for 10 minutes before carving. And enjoy ;)

PRESS RELEASE: Funkwerks’ Ten Released in 4-packs

FORT COLLINS, CO (October 2015) – Funkwerks’ Ten, a Belgian-Style Quadruple ale is now being packaged in 4-packs of 330ml bottles. Customers can now enjoy the same delightfully warming beer in a smaller, more convenient bottle. 4-packs will hit liquor stores in Colorado shelves around the first week of November, and the rest of distribution by December.

The name Ten stands for its strong alcohol percentage, at 10%ABV. Inspired by the Dark Strong beers of Belgium, this full-bodied Quadruple Belgian-style ale pours with a deep burgundy hue and a frothy tan head. The malt-forward aromas of toffee and chocolate compliment the dark fruity aromas of raisins and plums. The aromatic qualities follow through in the flavor and combine with refreshing effervescent carbonation. A dry and balanced finish makes this strong but quaffable beer the perfect way to end a long, Winter day! 

“Ten is our fall/winter seasonal because it is a great winter warmer and has notes of dark fruits and chocolate compliment the colder weather,” explains Gordon Schuck, co-founder and head-brewer. Ten will be the first seasonal beer to be packaged in 4-packs, and will be produced throughout the winter.

Funkwerks started bottling in 330ml bottles last year. Brad Lincoln, co-founder explains, “people tend to save larger bottles of beer for a special occasion or to share with others.” Smaller bottles provide more variety, accessibility, and the convenience of enjoying a single beer without the commitment of a larger bottle. Ten will still be packaged in 750ml bottles to bring to holiday parties and family gatherings.

Glassware Education


Variation in beer glassware has become more prevalent within the craft beer industry in recent years. The generic shaker pint is becoming less prevalent and there are more snifters, tulip, and Weizen glasses being utilized in return... and there is a purpose for that! 

When assessing glassware for beer, an important function of glassware is how well it retains beer’s foamy head. Head is important for two reasons, one of which is presentation of the beer.  The second significance of head retention is that it traps in the compounds in beer that contribute to a beer’s aroma, referred to as volatiles. Volatiles dissipate quicker when a beer has no head.
The Pint glass is a slightly tapered cylinder. Although common, the 16 oz tumbler pint glass was not originally intended for beer, as it was designed for shaking cocktails (Shaker pint). The 20 oz Imperial Pint glass, also known as a Shoulder Pint, is preferred and has a bulge towards the top that aids in head 
retention, helps in stacking glasses, and keeping a tight grip of the glass.
Ideal for: Pale ales, Amber ales, IPAs, Brown ales, Porters, and Stouts.
The Mug, also known as a Stein. These glasses are large, heavy and sturdy, with handle. Mugs come in many different shapes and sizes. Designed for reckless cheersing and heavy drinking, because it holds a lot of beer.
Ideal for: German lagers or anything you want to drink a lot of.


Pilsner Glasses are 12 oz. tall, slender and tapered glass. The narrow body of the glass helps showcase the color, carbonation and helps with head retention. Great for enhancing volatiles (aromas).
Ideal for: Pilsners and other Lagers.

A  Stange (Slender cylinder) is a traditional German glass. Stange means “stick”, representing it’s long, narrow body. Stanges are used to serve more delicate beers, amplifying malt and hop nuances. The shape contributes to slower dissipation of the carbonation and a more narrow concentration of volatiles.
Ideal for: Czech pilsner, altbier, gose, gueuze, kolsch, lambic, rauchbier.


The Flute glass is a long, narrow body, usually with a stem base. Similar to a stange, the long narrow body slows the dissipation of the carbonation allowing better head retention. Additionally, the shape helps showcase the color of the beer with a thinner body.
Ideal for: Czech Pilsner, Bock, Dunkels, and Sours.

Tulip glass is a stemmed, bulbous glass with the top of the glass pushes out a bit to form a lip in order to capture the head, in the shape of a tulip. The benefits of a tulip glass is that it catches and amplifies volatiles, while it retains foamy heads.
Ideal for: Belgian-styles beers and Sours. 


Goblets, also known as a Chalice, are common for Belgian-styles. They come in different designs, usually dependent on the brewery. Typically have heavy, thick walls. They are designed to maintain head through scoring the inside of the bottom of the glass, creating CO2 nucleation point contributing to head retention.
Ideal for: Belgian-style Tripels, Dubbels, Quadruple ales.

 Snifter glasses, also used for brandy and cognac, are great for beer. Their wide-bowled or stemmed glasses with their tapered mouths are perfect for capturing the aromas. The provide room to swirl and agitate 
Ideal for: higher ABV beers. Imperial IPAs, Imperial stouts, Barley Wines.
Weizen glass is an authentic Bavarian Weizen glass designed for wheat beers. Tall with thin walls to showcase the color and allow room for head. Designed to hold more beer and more head.
Ideal for: wheat beers. 


Name: Oud Bruin 

Style: Flander Brown ale

 ABV: 7.5%

 This is our third release of Oud Bruin, our traditional Flemish style sour produced from a blend of beers aged for up to 2 years from a variety of oak barrels. Long, slow fermentation with a blend of Brettanomyces, Lactobacillus and other sour cultures contribute the characteristic tart flavor. The Funkwerks sour beer program was launched in early 2012 to produce traditional beers of the Flemish region of Belgium to appease the current and future sour enthusiasts. Pucker up.

Notes of black cherry, raisin, and a hint of dark chocolate.

Pairs well with prepared pared pears.


Yeast blend – beer yeast, sherry yeast, 2 bretts, a lacto and a pedio

Is it barrel aged?

Yes. This batch of Oud Bruin was aged for 2 years. 

A blend of 6 barrels.

Beer it might be comparable to-

-Rodenbach Grand Cru

Can it be cellared? If yes, how long?

Yes. A couple years.


Getting Ready for the 2015 GABF

The Great American Beer Festival is the largest beer festival and competition in the country. Every year we are excited for the opportunity to participate in the brewing community as a whole. Often times, it is the only time a year that we get to see a lot of the brewers that we know. GABF is a good way for us to get our beer in front of a wide audience, and winning medals at the GABF is one of the highest awards a brewery can receive.   

In past GABF competitions our flagship Saison received a silver medal in 2011, and then a gold medal in 2012 for the French- and Belgian-style Saison category. Deceit received a gold medal in 2012 for the Belgian-Style Golden Strong ale category. A second gold medal gained us Best Small Brewing Company of the year in 2012. And last year (2014) our Raspberry Provincial won a gold medal for the Belgian-Style Fruit ale category. 

This year we will be pouring all GABF medal winning beers at the booth, including Saison, Raspberry Provincial and Deceit. Our booth is located in the Meet the Brewer Pavilion, booth #W24.

Our taproom will be ready for you! To accommodate the extra beer tourism (estimated 60,000 people), we will be opening the taproom an hour earlier at 10am from Monday to Saturday. We will also be giving tours from 12pm-5pm every hour on the hour Monday through Saturday. 

Stop by to taste our 2015 Oud Bruin. It will be available on draft and in bottles at the taproom. 

If you are coming to town next year for GABF, make sure you drop your business card or e-mail to receive information about the secret tapping in our taproom during 2016 GABF. 

Taproom Hours Monday, Sept. 21st – Saturday, Sept. 26th:

Monday:      10am – 8pm

Tuesday:      10am – 8pm 

Wednesday: 10am – 8pm

Thursday:    10am – 8pm

Friday:         10am – 9pm

Saturday:     10am – 9pm

Brewery tours every hour, on the hour 12pm-5pm. 

Adam, Gordon, Justin and Charlie Papazian at the 2014 Great American Beer Festival. 


Gordon and Brad at the 2012 Great American Beer Festival. 


Name- Punch

Style- Red Wine Barrel-Aged Saison

ABV- 7.2%

Our flagship Saison had never been aged on oak before now, and our curiosity was peaked. We received six red wine Puncheon barrels at the end of June and filled them with our Saison. A puncheon barrel is over twice the size of a regular oak wine barrel. Sitting for two months gives this beer subtle oak and red wine characteristics without being overpowering. 

Notes of passionfruit, ginger, black pepper, and red wine. 

Pairs well with starting your own fight club. 

Bottled on: Friday August 21st

Released: Friday August 28th

Why did you decide to brew it?

We wanted to see how Saison would barrel-age. 

Is it a Saison?


Interesting/Special brewing story-

Named Punch after the red wine Puncheon barrels it was aged in. The 6 puncheon barrels arrived days before we filled them. It was our first Puncheon barrels we’ve ever had. 

Is it barrel aged? Yes – red wine barrels. Not sour, but winey tartness. 

If yes- What type of barrels/where from/ how long-

Beer it might be comparable to- Saison

Can it be cellared? If yes, how long?  Cellar at your own risk.

Raspberry Provincial Released in 4-packs

FORT COLLINS, CO (August 2015) – Raspberry Provincial will soon be available in 4-packs for customers to enjoy the same Raspberry goodness in a smaller, more convenient bottle. The first packaging date is set for August 7th, 2015. 4-packs will be directly available to taproom customers, and will hit the liquor stores in Colorado shelves by the end of August, and the rest of distribution will start to see Raspberry Provincial 4-packs in September.  

Raspberry Provincial was a product of creativity, ingenuity and luck. “In the summer of 2013 we took a test batch of our sessional sour summer ale, Provincial, that didn’t quite hit gravity, and decided to have some fun with it! We added a heavy dose of raspberries" explains Gordon Schuck, Co-founder of Funkwerks. The end result was a delightfully tart fruit beer, and the fastest selling batch of beer in the taproom that has ever been produced.

At the Great American Beer Festival in 2014, Raspberry Provincial was awarded the gold medal in the Belgian-Style Fruit Beer category. After which, Funkwerks decided to brew it year-round and it has been in high demand in all of the available markets. Despite its bright pink hue, it has proved to have just as many male admirers as female since being released to Funkwerks’ distribution footprint.

Funkwerks started bottling in 330ml bottles last year. Brad Lincoln, co-owner/co-founder explains, “people tend to save larger bottles of beer for a special occasion or to share with others.” Smaller bottles provide more variety, accessibility, and the convenience of enjoying a single beer without the commitment of a larger bottle.

However, fermentation capacity limited Funkwerks to bottle to only Saison, Tropic King and Deceit in 330ml bottles. After the most recent expansion, Funkwerks now has the capacity to add Raspberry Provincial to the 4-pack line-up. 



BEER RELEASE: School's Out Farmhouse


Name- School’s Out 

Style- Belgian-Style Farmhouse Ale

ABV- 6.3%

Schooooool’s out for summer! Experimenting with a new Farmhouse yeast strain, this beer is cholk-full of citrus notes from the addition of Mandarina Bavaria hops and a new experimental hop, Lemondrop.  Each refreshing sip tastes like summertime. 

Refreshing notes of orange citrus and lemon.  

Pairs poorly with lawn darts. 

Release date- Saturday, July 4th. 'Merica.

Why did you decide to brew it

Gordon drank a beer in Portland, OR that used a different (Farmhouse) yeast strain and he wanted to brew our Saison (with a few recipe adjustments) with the same Farmhouse yeast strain to compare to our Saison proprietary yeast strain.

Interesting Ingredients?

We used a hop variety called Lemon Drop that adds a lemon characteristic, which somewhat resembles the Sorachi Ace hop strain, minus notes of dill. We also added Mandarina Bavaria hop variety to round out the citrus profile. 

Is it barrel aged?

Technically yes. It was fermented in our red wine Foeder, instead of fermenting in a stainless steel fermentation tank. Due to the short amount of time the beer spent in the oak Foeder, the beer does not have a particularly oak like characteristics. 

Beer it might be comparable to?


Can it be cellared? If yes, how long?

Our beer is brewed and aged for immediate consumption, but can still develop with age. However, because we do not know how it will age, we can not recommend cellaring. Age at your own risk.