Copper Kettle Brewery Expands Again

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Copper Kettle Brewing Company has exceeded their own expectations. The brewery, on the border of Denver and Parker, wrapped up their third expansion just two months short of their one-year anniversary. When the brewery opened in April 2011, they were operating with 3 three-barrel fermenters. By August they added more equipment and then again this month. The new 3 ten barrel fermenters are keeping glasses full and customers satisfied.

Husband and wife team, Jeremy Gobien and Kristen Kozik, have 17 years of education between them.  Kristen is a registered nurse for the Children’s Hospital and doesn’t plan on putting in her two weeks any time soon. Jeremy has a PhD in Materials Engineering. Even though the degree is not a requirement to be a brewmaster he says, “There’s no such thing as a bad education. It teaches you how to think and analyze problems.”

The couple relocated from Raleigh, NC knowing they had a shot of gaining ground in Denver’s beer Mecca- after tallying up a fan base with their home brews. Jeremy knocked on doors to several local breweries to ask if he could work for free. But after hearing a reoccurring “No” the plans for Copper Kettle commenced quicker than they anticipated. With only their savings and no investors they started building their brewery.

On a tight budget they found an affordable spot in a Parker Business park (off Valentia and Parker Road). The largely residential area has proven successful and the couple plans to stay.  ”Suburban works for us. We are bringing the local brewery back. This is a neighborhood bar,” Kozik says.

A neighborhood bar big on classic and German beers tapped on eight draft handles. Beer is brewed slowly and methodically with complex ingredients that are never compromised. The Bavarian Helles, a German Bavarian Lager, takes two to three times longer to brew than other beers but Copper Kettle is dedicated to serving quality beers no matter the timetable. GABF gold medal winner, the Mexican Chocolate Stout is blen ded with dark chocolate cocoa nibs, chili peppers and cinnamon.  Hot Dang!  The High Country Breakfast stout, an imperial oatmeal stout, is made with coffee, dark chocolate and 1/5 of Kentucky Aged Bourbon aged over oak wood chips for months.

The name for the brewery came to the couple in Munich, Germany where historical copper kettle brewing equipment shows off elegant craftwork. An elegant theme sticks with the taproom, giving off a relaxed atmosphere with warm colors and dim lighting. It feels more like a living room than a bar and that’s by design.

It’s a place you just feel good being, as evident with the 50-person brew club. The select members were the first to buy 50 beers. In return, they receive their own 25 oz beer stein complete with a personalized charm dangling from the handle. To top it off they only pay the price for a 16 oz beer- Fill’er up! Members are the first to try new releases and even rendezvoused to pick fresh raspberries to brew a batch. The list to get in the club is long but there are plenty of other ways to get interactive with Copper Kettle.  

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Monday nights are trivia and local food truck vendors come out for food and beer pairing events. Chefs use the same ingredients in the food as the beer. To stay in the know visit: https://www.copperkettledenver.com/

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