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Mancos Brewing Co. opening new location

Owners expand space, brewing capacity

Mancos Brewing Co. opens for business Thursday at its new location, and brewer DeWayne Jackson anticipates being able to make a lot more beer.

“We’ll be able to increase our daily production at least fivefold,” he said on Monday.

Jackson has filled the new space, at 484 E. Frontage Road, with a new seven-barrel brewing system. At the original brewery location, he only had a single-barrel system.

The brewery includes more seating than the old location, including a bar with about a dozen seats and a room with a pool table. Outside, there will be patio seating with a horseshoe pit. Jackson, along with co-owner Kathy Hands, plans to add a stage both inside and outside for music performances.

“We’re really excited,” Hands said.

They’ll be open from noon to 9 p.m. Tuesday through Sunday, Hands said.

Jackson said he plans to expand from six house beers to eight over the summer, including adding the Bear Track Brown ale to the year-round lineup. Another new addition will be Double Dizzy Blonde, a higher-alcohol version of the brewery’s blonde ale.

He plans to experiment with dozens of new recipes, putting wood-aged beers on tap and debuting new variations of beers he’s made before, he said.

Hands said the food menu will be mostly the same, but she plans to gradually add more appetizers and salads. The brewery also will offer some food items from Absolute Bakery, she said.

Jackson said he’s excited for the outdoor patio.

“It has a much better view of the surrounding landmarks and a better outdoor aesthetic,” he said.

He also said he’s excited to get back to using more professional-grade equipment like he was able to use at Moab Brewery, where he worked before starting Mancos Brewing Co.

Hands said she hopes for the new brewery to turn into a craft beer destination with the more visible location along U.S. Highway 160. Hands and Jackson said they’re looking forward to having more music performances and community events.

“I’m excited for people to see how the beer menu grows,” Hands said. “It’s a much more usable public space.”


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