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The new taproom at Carbondale’s Roaring Fork Beer Company is housed in a 107-year-old building on Main Street. Photo courtesy of Brent Moss Photography

Carbondale’s Batch Tasting Room is a Must-Visit for Suds Lovers

This destination-worthy tasting room has the exclusive on all of the Roaring Fork Valley’s best brews.

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I’m a bourbon girl, but even I can be swayed from my whiskey-sipping ways when it comes to the seasonally-inspired, barrel-aged, wild-yeasted beers that the Roaring Fork Valley’s finest brewers are churning out these days.

That’s why I was so excited to hear about the opening of Batch at Roaring Fork Beer Company, a new Carbondale tasting room from the folks behind the wildly successful brewery. Batch won’t just serve beers from RFBC (although plenty of experimental releases, like wine- and tequila-barrel-aged beers, will be on tap). It will also “double as a showroom for artists and craft beverage producers,” according to co-owner Aly Sanguily, whose husband, Chase Engel, is RFBC’s head brewer.

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The “unpretentious-yet-sophisticated” bar will be a venue for local brews you won’t find anywhere else, such as nano-batched farmhouse ales from Idylwilde Brewing out of nearby Missouri Heights and seasonal offerings from Glenwood Springs’ revered Casey Brewing and Blending (like the delightful Cherry Fruit Stand Fruited Farmhouse Ale).

Comfy seating, bookshelves, and a communal farm table lend to the homey feel at Batch. Photo courtesy of Brent Moss Photography

Batch is housed in a 107-year-old building on Main Street. The space gives nods to the owners’ Texas roots as well as Carbondale’s ranching heritage via scarred hardwood flooring, a communal farm table, and a vintage Longhorn mount above the 23-tap marble-and-tile bar.

And while beer is the focus, Batch also serves beer cocktails (try the one made with pineapple, Sichuan peppercorns, Serrano chile, and Hoppa Road IPA) as well as seasonal flavors of Elevated Elixirs’ kombucha (currently: Paonia peach) and Carbondale Soda Company beverages (sweet potato crème!).

As for food, Batch offers curated menus from chef Mark Fischer’s neighboring restaurants Town and Phat Thai, and has its brunch game down pat. The reservations-required, $30 Bottomless Sunday Blues Brunch features live music, a Build- Your-Own Bloody Beer and ‘beermosa’ bar, and a locally sourced menu prepared by chef Mark Hardin of Field 2 Fork Kitchen. Says Sanguily, “We love brunch and there wasn’t a legit place around here where you can sit and relax for hours. Mark serves everything family-style, bringing out platters as they’re ready.” Sunday Funday, indeed.

Bonus: The Roaring Fork Beer Company’s has another new tasting room in the works. The SaTANK Farm (named after the Satank Bridge, a local landmark), will open in RFBC’s isolated Carbondale production facility later this year. Visit the website for updates.

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Batch, 358 Main St., Carbondale, 970-963-5870

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