Brush Creek Brewery

The Great American West in Every Bottle
Brush Creek Brewery

Handcrafted in Wyoming

Handcrafted in Wyoming

Spectacular beers don’t happen overnight. They’re engineered with resourceful innovation, and born of a time-honored process. Our desire to craft an unforgettable narrative where you are the centerpiece, enjoying the flavors of the untamed West, is a soulful endeavor worthy of painstaking precision. From harvesting hops to pouring pints, the journey begins with you in mind. Every single sip is a story in the making. One where you become part of our heritage, legacy, and tradition.

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David Marcolongo, Head Brewer

Head Brewer David Marcolongo leads the Brush Creek Brewery team in all recipe development, beer production, marketing, packaging and education. Marcolongo also oversees all guest experiences in the state-of-the-art brewing facility from touring behind the scenes to sampling and educational sessions.

Marcolongo comes to Brush Creek Brewery from Las Vegas, where he served three years as Brewer at PT’s Brewing Company, and three years as Packaging Manager at Joseph James Brewing Company. With experience in machine and equipment operation, recipe formulation, team management, and customer experience, Marcolongo is dedicated to running a seamless brew program both front and back-of-house at The Farm at Brush Creek.

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Brewing Process

At Brush Creek Brewery, we utilize a somewhat untraditional Brewhouse, known as a HEBS (high efficiency brewing system). Our system is designed to be able to use less water, less grains, such as barley or malt, and achieve higher efficiency when brewing our full flavored batches of beer.

The brewing process starts out by milling grains (barley/malt) specific to our recipe. Milled grains are then augered to our mash mixer, traditionally known as mash/lauter tun. This is where we begin “mashing in” or infusing water with our grains. That water is used to heat the grains to a temperature specific to the particular style of beer being brewed.

The process of mashing in is where we are activating malt enzymes, and converting the starches into fermentable sugars.

From here is where our system differs from traditional brewhouses. We pump the mash into what Is known as a mash filter, this mash filter separates the grist from the wort under pressure through a filter cloth. Water will then pas

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