THE BEGINNING OF LANDLOCKED ALES

As a college student, Tyler Burgei bought a basic home brew kit in hopes to dip his toes into learning the brewing process. His roommates and he used to joke about starting their own brewery and calling it Carter Ave. Brew, the street name where their senior year bachelor pad resided. Naturally, they didn't do much toe dipping but once Tyler left Ohio and began his way to Colorado his life was about to make a huge turn. Starting a career in customer service at a large construction manufacturer with a Bachelor's of English in his back pocket, he started to think about where he wanted life to take him. Moving to Colorado presented a whole lot of opportunities. In a little apartment off of Morrison and Kipling Tyler began home brewing. He used extracts and boiled the kettle right on the little gas stove. The carboys were stored with the fermenting beer in a bedroom closet. Luckily there were no mishaps with the carboys or bottles. Not even a year went by and he and his fiance bought a house which allowed for expansion. He invested in a little more equipment and started brewing with all grains. Shortly after, he met his brewing partner.

In the next cube over sat Nick Stafford. After a bottle share and brew day at Tyler's house Nick went out and bought some of his own home brew equipment. After brewing several batches on their own both Tyler and Nick starting collaborating and brewing larger batches. Soon the guys were brewing every week on their home brew system, sometimes even in 15 degree weather. Eventually they started kicking around the idea of opening the brewery. Tyler worked towards and earned an online master brewer's certificate from Siebel Institute of Technology, while Nick gained some hands-on experience while working for another local brewery and several local liquor stores. Nick was able to develop relationships and experience in the industry. With a little bit of a push, they honed the idea and crafted their own vision, and here we are! LandLocked Ales. What started as just two guys in the backyard now became a 4,200 square foot, seven-barrel brewery and taproom.