Prost Brewing: Brewing Traditional German Beers in a Traditional German Way

A few weeks ago, Prost Brewing released their hefeweizen to several craft beer bars throughout Denver. This release not only confirmed everyone’s expectations for Prost, but also made the excitement grow.

I stopped by Prost the other day, entering the almost finished, but extremely inviting taproom, and practically before I could introduce myself, I was holding a delicious, and precisely balanced hefeweizen in a German- style weizen glass.

I started wandering through the brewery, and nothing ceased to amaze me. Not only is the size impressive, but the traditional look of the brew house made me question my current location. Prost brews on a 1963 German, copper, brew house- bought and shipped from a pre-existing brewery in Germany. The system has a copper kettle and mash tun, and a control panel completely written in German.

As I looked to my right, head brewer, Bill Eye, was pouring bags of grain into their grain mill- which is equipped with a 1883 grain weigher. According to Bill, this antique works better than much of his modern day equipment.

As Bill continues with his extremely labor intensive work, I casually stand next to him, beer in hand, and listen to him talk about German beers with great enthusiasm. “German styles are so precise, and that is why I love brewing them,” says Bill, “the style guidelines are so limited which makes them more meticulous to brew, which may be my personality, but is why I have always loved them.”

Bill has made several trips to Germany, especially over the past five years, and has learned from German Brewers. Bill tells me, “German Brewers are not afraid to tell their secrets. They love their beer and hope that other people can brew German style beer.” Prost Brewing uses only German ingredients for their beers. German malt, hops, and even a German yeast strain propagated from a Monastery in Munich.

Prost will brew and pour four different German styles – hefeweizen, dunkelweizen, pilsner, and a rotating seasonal brew. In addition, they will do contract brewing, which is partly why their system is so large.

The brew house has been said to be a 70-barrel system, but Bill says he gets around 55 barrels of keggable beer. The owners of Prost decided to design their business plan around a larger system so they can incorporate contract brewing. Currently, Prost has contracted with Crooked Stave and Dudes Brews.

Due to their size, I was curious if production was in the plans. Come to find out, Prost has already been selling Growlers of their hefeweizen at Mile High Wine and Spirits.

These growlers are filled by a first of its kind, counter–pressure growler filler. This machine gives the growler a minimum of 60- day shelf-life, and it is the center of Prost’s plan for production. According to Bill, they want to sell and stay local.

Prost Brewing will have their grand opening on Thursday August 23rd, 2012. Not only will their anticipated beers attract a crowd, but the warm welcoming feel of the taproom and the outdoor seating, which overlooks downtown, should make Prost Brewing a new favorite for the Denver beer community.


Some more pictures of Prost, courtesy of Jeremiah Johnson: