Founded in Denver, CO in late 2010 as an artisan beer project, Crooked Stave is the culmination of brewmaster and “Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The resulting creations, most of which use Brettanomyces yeasts and mature in oak, are beers of extraordinary complexity.
Crooked Stave is a play on the word Stave – one of many strong wooden slats, collectively bound together by metal hoops to shape a wooden barrel. Our name is a commitment to how closely we work with each barrel, and embodies the love we put into each beer. Wooden barrels are the focal point of our brewery and the beers we brew. We are the Crooked Stave by way of origins; unique in our beginnings and set a part from our peers. We set our own path, releasing specialty Brettanomyces only, wild, sour and barrel-aged beers.
Previous to starting Crooked Stave Artisan Beer Project, owner and brewmaster Chad Yakobson wrote his Master’s thesis on Brettanomyces yeast species and their use in the brewing industry. Wanting to spread the wealth of knowledge, Chad published his research as an open-source website, aimed at providing a greater understanding of Brettanomyces yeasts in the brewing industry. Through focusing on strain specific fermentations, with identification of the major compounds produced during pure culture anaerobic fermentation in wort, the application of these yeasts in the brewing industry has proliferated.
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Crooked Stave
Sour Ale
ABV: 6%
IBU: N/A
Golden Sour Ale aged in oak barrels with sour cherries. Fermented in open top foeders, made with real fruit.
SIXTH BARRELS
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HiBall
Cold Brew Coffee
Organic energy drink brand Hiball showcased its return to the cold brew coffee category with a new three-SKU line of dairy-free coffees in 11 oz. cans. Available in Black, Original and Vanilla flavors, each contains 80 calories and 100-120 mg of caffeine per can, depending on the variety.
12 PACK 12oz CANS
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Two Deep
Irish Extra Stout
ABV: 6.6%
IBU: 34.8
What side are you on? This beer ain’t for the lot of miss nancies. It’s black as night with a creamy tan hat. A nose of roasty bitter chocolate and espresso. Full-bodied mouthfeel with subtle hints of toasted caramel that finishes extra dry. Brewed in honor of Priest Vallon.
HALF BARRELS
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Urban Chestnut
Hard Cider
ABV: 7.2%
IBU: N/A
Our brewmaster Florian admittedly hasn’t dabbled in ciders too often. So when he described UCBC’s very first cider, Bushelhead, as estery and a little ‘winey’ we weren’t sure if he wasn’t being a bit ‘whiney’ himself. So we’ve declared that besides being a cider, “Bushelhead” is a homonym meaning; ‘winey, ‘strong cider’, or ‘whiney’. Thus our tagline – “Bushelhead – A bushelhead, bushelhead created by bushelhead brewers.
50L BARRELS
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Country Boy
IPA
ABV: 7%
IBU: 68
This IPA is made with all late addition hopping, resulting in a bright and crisp fruit forward beer with a low perceived bitterness.
HALF & SIXTH BARRELS
4/6 PACK 12oz CANS
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Rhinegeist
Lager
ABV: 4.8%
IBU: 6
Swift in body and mind, Cheetah sprints ever forward. A blur of pure instinct. Buena onda. Pure, crisp, clean. Blissful simplicity. Savor this moment. All we have and all we need is now. Feel free and therefore you are free.
HALF & SIXTH BARRELS
4/6 PACK 12oz CANS
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Scarlet Lane
Brut IPA
ABV: 4.7%
IBU: 23
The nose is a bouquet of berry and citrus with a light biscuit taste that finishes clean and dry.
HALF & SIXTH BARRELS
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Metazoa
Pale Ale
ABV: 5.2%
IBU: 19
An excellent English Pale base is exemplified by the soothing, refreshing flavor of chamomile
HALF BARRELS
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Four Day Ray
Brown Ale
ABV: 6%
IBU: 26
Brown and mahogany with a tan head and ruby highlights. Toast, malty sweetness, stone fruit, caramel, and slight alcohol permeate the air space above the goodness below. The flavor is a melting pot of fruitiness, chocolate, caramel, toffee, slight roast, and warming alcohol. The finish is dry and clean. This beer won a bronze medal in 2017 and a silver medal at the 2018 Indiana Brewers Cup. Awarded a silver medal at the 2019 Beer Army Beer Wars.
HALF & SIXTH BARRELS
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How Clean Are Your Draft Lines?
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Without question the easiest way to improve the quality of beer that you serve your customers is consistently cleaning your draft lines. Zink is very proud to adhere to the standard of cleaning our lines every two weeks. We have been asked before about the necessity of this practice and now this standard gets a great article from none other than the Brewers Association itself. For those who are unaware, the Brewers Association is the governing body for every brewer, micro or macro, in the country. Take a look at the link below to see why cleaning every two weeks is so important to both the quality of your beer and the maintenance of your system.
Ask your Sales Representative today about how we can help you!
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Contact Us!
David Mahaffa
Director of Craft Beer
Cell: (317) 519-1778
Office: (317) 781-5800 x684
John Beal
Craft Beer Representative
Cell: (317) 538-6061
Jen Nead
High End Brand Manager
Cell: (317) 557-7639
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