Monday, June 3, 2013

Grand Opening: BRU Handbuilt Ales and Eats

Grand Opening Today!

BRU Handbuilt Ales and Eats
5290 Arapahoe Avenue
Boulder, CO 80303
Phone: 720.638.5193
Date Opened: June 3, 2013.

Owner/Chef/Brewmaster: Ian Clark

Hours: Open Mon-Sat 11am-close
Sun 9:30am - close
Happy Hour 3-6pm daily

Facebook - Twitter - Website

Grand Opening Beers on Tap:
- Citrum IPA - 7.2% ABV
- Obitus Brown Ale - 7.6% ABV
- Beezel Belgian Golden Strong Ale - 9.3% ABV
- Belux Belgian Pale Ale - 5.6% ABV
- Rigley Red Rye IPA - 6.8% ABV
- Arium Dubbel - w/sour cherries - 8.4% ABV
- Sasquash Pumpkin Porter - 7.2% ABV
- Slocum Barleywine - 9.86% ABV


Photos of BRU Handbuilt Ales and Eats from their Facebook Page.


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Ian Clark started off brewing in his home's garage and bottling their own beer in April 2012. It has always been his goal to open up his own gastro brewpub. BRU will serve up their own line of craft beers and serve up urban American cuisine. The new place has seating for 59 indoors and 12 or so on an outdoor patio. Their doors will be open at 2pm June 3rd and June 4th, 2013 and then will open at 11:00am 7 days a week starting on Wednesday, June 5th.

[PRESS RELEASE] (Boulder, CO): Just on the heels of being named one of the “Six Food and Beer Innovators” by Draft Magazine Executive Chef / Brew Master Ian Clark opened the doors to BRU handbuilt ales & eats today. Ian left his post as Executive Chef of Centro Latin Kitchen and a short stint at Jax Fish House 3 ½ months ago and hasn’t had a moment of rest since. Expanding his barely one year old garage nano-brewery to its new home at 5290 Arapahoe hasn’t been an easy feat. Ian took “handbuilt” to heart when crafting just about everything at his new brupub. Building each table and booth by hand, pouring the concrete bar, welding the handrails, building the barn door that separates his brewery from the dining room, the list goes on. Ian’s craftsmanship shines throughout the restaurant from the food, to the beer, to the tables.

On tap are 11 rotating handbuilt ales including Ian’s founding brews that have been available at local liquor stores and restaurants for the past year like his Obitus American Brown handbuilt with dates and caramelized sugar. His libations also include new offerings like his Rigley Red IPA, and Slocum Barleywine, as well as his Chef’s Collaboration BRU, Ian’s monthly collaboration beer with a local chef. Rounding out the beer selection is one handpicked beer from one of Colorado’s great craft breweries. Five handbuilt sodas including the irresistible Szechan Cheery, and a lineup of beer cocktails like the Beer Cooler with Belux pale ale, agave nectar, lime juice, and salt or the Dark Cross with barleywine and hard apple cider help round out the drink menu.

From the wood fire oven Ian has deliciously crafted what he calls urban American cuisine. Sumac and Cilantro Trail Mix with almonds, popcorn, and oat clusters, Crispy Pork Bahn Mi with pickled cucumber, kimchee, shaved daikon, lime aioli, and rooster sauce, and Colorado Trout with a dutch biscuit, arugula salad, and celery vinaigrette are just a few of his delicious handbuilt eats. The food exemplifies the kind of food that has inspired him, comforted him, and nurtured his soul for over 14 years standing in a kitchen. Crafted from high quality ingredients from local farmers who care about their craft just as much as he does. All perfectly roasted in the wood fire oven for a beautiful depth of flavor. Everything from scratch, the way it was meant to be prepared and waisting as little as possible. Butchering whole pigs for pepperoni, cured meats, and bacon, using spent grain from brewing for granola, English muffins and biscuits, and making vinegar from the beer.

BRU handbuilt ales & eats is open for lunch and dinner Monday through Saturday 11am to close, as well as Sunday brunch and dinner, 9:30am to close*. For more details visit

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- Grand Opening: Mountain Toad Brewing.
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