After slow growth over the past two years, a handful of new additions to the Denver beer scene have recently been announced. The last: Brewery public offerwhich will open this fall at 1736 South Broadway.
Founder Cody Higginbottom has always loved science and experimentation, and has been brewing at home for ten years. “I got my BA in chemistry from Middlebury College, so brewing beer became a natural outlet for me to pursue that passion,” he says, adding that it’s also a great excuse to end up with friends. friends for a few hours on weekends.
But brewing in Denver isn’t a completely new thing for him. He did an internship at Station 26 Brewing Co., which he said was a great way to learn about the industry and see firsthand what was required on a commercial scale. “[Station 26 brewers] wayne [Waananen] and Allen [Anderson] were great teachers and mentors, and I tried to learn as much as I could from that experience,” says Higginbottom.
He also earned a brewing certificate from Regis University, which helped him better understand the fundamentals of brewing and business. “The courses and internship were good introductions to the industry and helped me decide that ultimately I wanted to pursue opening my own brewery,” he explains.
Now that goal is becoming a reality. Higginbottom also has a background in investment banking, and the name Public Offering is a partial nod to that, but it also reflects his desire to make clients feel like they own the brewery. To that end, it will feature a rotating pat list, large community tables, and a 2,000 square foot dog-friendly patio. The space has been designed to allow the customer to see the entire process, from grain to glass. “We hope the visibility and transparency will help foster a sense of conversation and collaboration between the customer and the brewery,” Higginbottom said.
The goal of the beer menu is balance, incorporating crisp, hoppy, malty, roasted, fruity and tart, says Higginbottom, mostly varying between 5 and 8 percent ABV. But he will also lean towards the development of hoppy beers. “I love brewing hoppy beers — both West Coast and East Coast IPAs — so those styles will definitely be the focus of the brewery,” he says. “We want the customer to feel like they’re part of the brewery, so we’ll definitely listen to what they want to drink and see on our menu.”
When it came time to find the space, Higginbottom looked for something that had an open, bright interior space, an outdoor patio, and on-site parking. “There’s a lot of development going on along that section of Broadway, which also helps,” he notes. He’s also lived in West Wash Park for fifteen years, so having something close to his home and neighborhood is an added bonus.
The location places the brewery within one mile of Grandma’s House, Dos Luces Brewery, Platt Park Brewing, Ratio Beerworks Overland location, and Black Project Spontaneous & Wild Ales. “Being the new kid on the block with several well-established breweries is daunting, but I like to think rising tides lift all boats,” says Higginbottom. He adds that the breweries all have different concepts, business models and tasting rooms, allowing people to visit multiple breweries in the area that all offer a different experience.
Taproom manager Bryan Boynton has extensive event management experience from his time at Dry Dock Brewing, and he’s excited to continue doing so at Public Offering: The patio has a lot of potential to host events like live music, and Higginbottom also plans to partner with local community businesses and organizations for events such as pop-up markets and charity drives.