GREELEY, CO – Wiley Roots Brewing Company announced today that the brewery will celebrate the completion of construction on their 2018 expansion with their largest beer release to date, releasing five limited cans starting at 12pm on January 18, 2019.
Last year, Kyle and Miranda Carbaugh signed a lease for an additional 5,000 square feet of production space that was previously home to Syntax Spirits Distillery. Kyle, owner and head brewer, completed the majority of the expansion himself, including a relocation of the existing brew house and adding additional fermentation capacity. This expansion helps to relieve capacity restraints with an immediate 50% increase in production space. The new facility is also designed for future expansion, accommodating space for 18 total fermentation tanks and six packaging tanks. In addition, the newly constructed space will allow for extended barrel aging with capacity for over 200 oak barrels, supporting the brewery’s highly sought after barrel-aged imperial stout, wheatwine and barleywine program. The Carbaugh family and the team at Wiley Roots were intimately involved in pieces of the construction, keeping true to their small town family-run business roots, hiring local contractors and sourcing supplies from other family-owned businesses in Greeley.
In less than two weeks, Wiley Roots will celebrate the milestone with the release of five new beers over three days. Starting on Friday, January 18th at 12 pm and ending on Sunday night at 7 pm.
To start, Wiley Roots will deliver on a promise made back in December to expand their Sour IPA program with the introduction of Peaches & Cream State Fair Cobbler, an imperial version of Peaches & Cream County Fair Cobbler, a kettle soured Milkshake Sour IPA with whole fruit peach purée, graham cracker, vanilla, cinnamon, and lactose that is dry hopped with Mosaic and Galaxy. This is the fourth and most popular Milkshake Sour IPA in the Cobbler series and has earned Wiley Roots a reputation for the style pioneered by Hudson Valley Brewery in Beacon, New York.
In addition, the brewery will release Salted Caramel Monstah, an Imperial Stout with caramel and sea salt; Chuggington, a classic West Coast IPA with Citra, Simcoe, and Centennial hops; 1320, a Juicy New England style IPA with Citra, Mosaic, and Simcoe hops; and Beer Flavored Beer, a German Keller-Helles brewed in response to ABInBEV’s recent announcement that Wicked Weed Brewing was introducing sour beer to the United States. Fans hoping to try beers before the release will get a sneak peek this weekend in Breckenridge when Wiley Roots debuts Beer Flavored Beer at Après Handcrafted Libations on Thursday and Peaches & Cream State Fair Cobbler at Big Beers, Belgians, & Barleywines Festival on Saturday during the commercial tasting.
CONTACT INFO
Company: Wiley Roots Brewing Company
Contact: Scott Davidson
Email: info@wileyrootsbrewing.com