Long Table's Mug Club

Welcome to our Mug Club! This time of year we get asked why don’t we have a mug club. They say, “Other places do all those mugs for hundreds of dollars. That’s big money why don’t you guys want that?!?” Well, sure breweries are commercial endeavors, but here at Long Table we look at things a touch differently.

You want a few extra ounces? We do that with all of our pint pours, offering them in 21 ½ ounces glasses instead of “pint” pours in smaller glasses. You want 20% off merch? Come by and tell us what type of merch you’d like to see, or better yet, help us design the images. You want extra perks that other neighbors can’t access? We’re all part of the community and embrace one another.

When we started thinking about this thing in ‘15, then buying into our community in ‘16, to open our doors in 2018, we weren’t looking to make quick dollars. Our intentions then as they are now is to build a community of beer drinkers, provide a place for our neighbors, and to gather folks together to better all of ourselves. 

Welcome to our Denver’s Park Hill and join us at Long Table Brewhouse!

COVID Cases

Saturday 4/10

Apologies, we have closed for the day today, Saturday 4/10, due to a positive COVID test from one of our team. We have done this to allow the rest of the team an opportunity to get tested to ensure the safety of our community. We are at the mercy of the turnaround time for testing so tomorrow, Sunday 4/11, is questionable as well. 

In order to be transparent, Sunday 4/4 and Wednesday 4/7 are days of possible exposure. We are providing that for contract tracing, but we ask to respect the privacy of our team. We provide additional information and reopening updates on our social media channels and website www.lngtbl.com

Your understanding is greatly appreciated as we keep our community safe. If you have any questions or concerns please email Nate at nate@lngtbl.com

Tuesday 4/13

We certainly do appreciate your patience, and the supportive comments, emails, and gestures we have received while navigating through our first positive COVID case. Unfortunately, we have another confirmed positive case. 

We have submitted a report to the city/state, and are awaiting guidance as what our next steps should be. We intend to comply with directives to ensure everyone’s safety. 

The potential exposure dates are still the same, so no update to that. A reminder that dates of possible exposure were Sunday 4/4 and Tuesday 4/6. The first individual was not symptomatic while working. Upon becoming symptomatic, the individual did not come to work, got tested, and began quarantine. When the positive result was returned and shared with us, we temporarily shut down our operation to allow our team to get tested and/or allow symptoms to show. 

The testing conducted over the weekend returned a second positive case that was reported Tuesday 4/13. This second case requires a report submitted to the Colorado Department of Public Health, which has been done, and a temporary closure as is required.

As always the safety of the staff, patrons, and community is our highest priority. If you have any questions or concerns, please reach Nate at nate@lngtbl.com - thank you!

What's with the Super Pils when you have the Helles?

In case you can’t tell, we’re super high on our Super Pils! “What makes it super?” you ask. Well, you’ll have to have a glass to understand.

@leopoldbros malt makes up the majority of this beer and provides the perfect structure for a clean lager yeast and a proper addition of Kazbek hops.

What’s with the Pils when you have the Helles?!?!

Helles on the left. Super Pils on the right

Well, most notably the perceived bitterness is quite contrary between the two. Our Helles is built around 10 or less IBUs, whereas the Super Pils is over 30. Obviously, most beer drinkers know the pilsner style of beer, being the most drank in the world, i.e. Budweiser, Heineken, Corona, and Asahi. But when this story began in Bohemia, the beer style instantly took Continental Europe by storm. Except in Munich, where the Germans sought after light, refreshing beers with a subtle malt sweetness, opposed to the hop forward beers coming out of Czech. 

Sooo, come by for one or two and tell us which style you prefer!

Jazy Like Hazy

Jazy like the rapper Jay Z and not like jazzy without a Z.

A couple years before we opened Nate and Chris sat down for lunch to talk about things with this brewery. It took Nate a pint before he had the courage to broach the subject with Chris, who would have to brew the thing, that we would need to offer a Hazy IPA. 

Hazy IPA is the moniker for New England IPA, which are turbid, or cloudy, by design, and feature the aromatic properties of the hops that are used, as opposed to traditional IPAs that once promoted the bittering nature of hops. The water is also “soft” from a dissolved solids standpoint. Some may argue that these soft, cloudy, fruit-forward beers are not IPAs but another style all to themselves, but that is not for us to decide. I digress. 

When we started brewing New England IPAs, we used a 2.0, 4.5, 5.3, etc as a numerical indicator so that you would be able to discern that it was the same or different beer from your last visit. We did this because Chris’ mind works numerically like this. He would change the digit to the left of the decimal when a big change to the water, malt, yeast had occurred and changed the number to the right of the decimal when the hops changed. 

Now this was all well and good until Chris had to make a move. We’re extremely fortunate to have our new brewer, Josh, with us. However, he was even farther behind the hazy train than Chris was, so when his first batch of Hazy went on, it didn’t stay cloudy. We did what any front-of-house staff would do, we poked fun at him. Then Josh doomed us all by suggesting that we name them Jazy for Juicy Hazy…

That worked for us as we could now name them Jazy IPAs with a Jay Z song to differentiate from each version. So far we have had Jazy IPA, Jazy ‘99 Problems’ IPA, and Jazy ‘Friend or Foe’ IPA. What will we come up with next? 

The Knot

The “knot” logo.

That’s what we’ve come to refer to our logo that adorns the sign outside. Designed by @Jouvelt 

Perhaps to our detriment, we began this venture with a couple things in mind, good beer and nice people. We weren’t focused on “branding” as we intended to be a place. Branding can help attract people to your label and help tell your story; however, we still don’t have plans to battle for shelf space in the beer coolers, so creating this place has always been imperative to us.

The “knot” helps symbolize this coming together of the community that our taproom aims to be. The logo itself is a coming-together as it were. If you picture a cursive L and T, then tilt your head 45 degrees to the right, you can see the L and T come together in a knot. The serifs and cross of the T are manipulated to form asymmetry of the logo.

Knots are found in Afghan culture, most commonly in knit blanket patterns, as a nod to community, and perhaps more commonly featured in Insular art of Celtic designs. 

We don’t discount the fact that this is a commercial enterprise, but this joint doesn’t exist without our neighbors coming here to meet. Since our opening weekend, we have witnessed neighbors make their first formal introduction, watched neighbors become friends, and have seen families grow. Chris’ favorite response has always been to the question, “what’s your expansion plan?” to which he’ll find a young family and while pointing to their child, respond with, “I’d like to sell her a beer when she’s 21.” 

Cheers! 

Marzen v. Vienna Lager

As you look at this glass of amber beer do you find yourself thinking how is the Vienna Lager different from the Marzen? A host of acronyms - SRM, ABV, IBU - could let you know the two beers are quite similar yet a touch different.

How’d that happen?

2 brewers, Anton Dreher at Sschwechat Brewery from Vienna, Austria, and Gabriel Sedlmayr with Spaten Brewery from Munich, Germany. At the time in the mid 1800s, beer was brown and sludgy, so needless to say, there was room to improve. We could jump to conclusions and name this the first gypsy collab beer, but more likely was a couple of old timey craftsman.

Before the Industrial Revolution, malting - as in the process of converting grain to malt, to get it from the field to the brewer, was quite inconsistent. Barley being kilned over direct flames let to some being burnt and others not heated at all. Obviously the inconsistency in production would drive any brewer crazy.

10 years earlier in England, maltsters began using indirect heat, which allowed for greater consistency. Once time and temperature specifics got worked out, a new world would open up for brewers to make recipe considerations that previously did not exist. This method allowed for the creation of the pale ale. 

The two friends took a trip to England. The English accused them of corporate espionage, and they barely (barley) made it out. They used the newfound malting methods in beers in Germany and Austria, which became Vienna and Munich Malts, respectively. 

Now what about this Maibock…?