March 2026

Do you need more beer festivals in your life? Or just looking for something fun to do this weekend? Check out the Mile High Beer Festival. It will be this coming Saturday, March 7th, at Denargo Market. More details here.

Monthly Meeting

• Date: March 21st

• Start Time: 11 am – 12 pm

• Location: Old 121 Brewhouse

• Address: 2010 S Oak St, Lakewood, CO 80227

At our March meeting we will be tasting the quarterly challenge entries from our White Elephant Gift Exchange back in December. We will hear about what people made, and then find out the winners.

White Elephant Quarterly Challenge

Reminder for those who participated to drop off your entries at Ye Olde Public House by March 15th at 6pm. Then also fill out the form. Full challenge details can be found here.

Up Coming Competitions

• Peterson Homebrew Competition

  • Registration opens 02/01/2026, register here

  • Entries are due 03/14/2026

• Reggale and Dredhop

  • Registration opens 01/15/2026, register here

  • Entries are due 03/22/2026

• Eight Seconds of Froth

  • Registration opens 02/01/2026, register here

  • Entries are due 04/11/2026

• Liquid Poetry Slam

  • Registration opens 07/11/2026, register here

  • Entries are due 08/12/2026

Education Corner

Tepache: a traditional Mexican fermented drink made from pineapple skins, piloncillo (or brown sugar), and spices. It’s one of the simplest ferments you can make—no starter needed—because the yeast and bacteria naturally living on the pineapple rind drive the fermentation. The result is a lightly sweet, tangy, low-alcohol beverage with a gentle fizz and tropical aroma. Fermentation is fast, usually less than a week, depending on temperature and how dry or bubbly you like it.

Basic Tepache Recipe

• 1 ripe pineapple (you’ll use the peels + core).  Use Organic.

• 1 cup piloncillo or dark brown sugar

• 2 quarts water

• Optional: 1 cinnamon stick, 2–3 cloves, or a slice of ginger

Instructions:

Lightly rinse the pineapple (don’t scrub the skins aggressively—you want the natural microbes). Cut off the peel and core and place them in a clean jar. Dissolve the sugar in the water and let cool, then pour it over the pineapple until everything is submerged. Add any spices, then cover loosely with a cloth or fermentation lid. Let ferment at room temperature for 48–72 hours, tasting daily. Don’t be alarmed if it takes a little longer. When it’s pleasantly tangy and lightly effervescent, strain out the solids, keg, and refrigerate. Bottling can be done as well, this is usually done in flip tops.