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Hello from The Post brewery! Nick Tedeschi here, brewmaster of The Post Chicken & Beer. 

It’s crazy to think The Post and our Post family just celebrated our 10th anniversary. A lot has changed since those early days in 2014, and  a lot has also stayed the same:  producing balanced, easy drinkin’, and approachable beer that pairs really, really, ridiculously well with fried chicken…along with a million other things. I have been with The Post since day one, before we opened our doors that sunny day in January. I spent three years at Big Red F’s very first restaurant, ZOLO Southwestern Grill, before that. In my time with The Post I have gone from an amateur homebrewer to a GABF award-winning professional brewer, with some help along the way. My formative years at The Post were spent under the tutelage of our OG brewmaster Bryan Selders of Dogfish Head Brewery fame. Bryan brought years of professional brewery experience and had us making world class beers from the jump, which had us pivot early on from being a draft-only brewpub establishment to packaging up to five brands in cans with statewide distribution. During this time, Bryan left to go back to his old stomping grounds at Dogfish Head, and at the same time we took over an existing brewing space in Boulder that became The Post Chicken & Beer in downtown Boulder. I made the jump over there, to a smaller brewing system, while we hired a local brewer by the name of Brad Landman to run our brewery in Lafayette.

During my time brewing at The Post in Boulder, I was able to hone my recipe development skills - for the first time since I became part of The Post family, I was solely responsible for producing all of our seasonal, rotating, and collaborative beers. Meanwhile, Brad and team churned out our core brand beers:  Howdy, Townie, El Corn and Top Rope. My time at the Boulder brewery taught me a lot. It being an older brewing system meant there were plenty of opportunities to learn how to fix things. About one year into the pandemic, we decided to scale down our distribution, getting rid of our canned beers, and moved to a self-distribution model of draft beer to our Big Red F restaurants. This shift reflected the initial plan for The Post Brewing Company. Around this time, Brad moved closer to family, across the country, and yours truly ran both breweries for a couple years before we made the decision to consolidate in Lafayette, getting rid of the Boulder brewing equipment to make room for what is now our killer little music venue and bar, Velvet Elk Lounge.

Over the years, we have made many different beer styles, influenced by English and American beer along with some German and Belgian styles. Some of my favorites throughout the years have been Meathooks English Dark Mild Ale (drinks like a light beer but with dark beer flavors), Old Man Noises (our annual Arnold Palmer-inspired beer), Summer Teath (a summer IPA made with green tea), any iteration of our Oyster Stout that we make for Jax Fish House, and the list goes on. Currently, the one I am most proud of is our 10th anniversary beer that just released: East County Fine Malt Liquor. Malt liquor - or strong adjunct lager - was originally an upscale product that breweries made to compete with liquor and was marketed as elegant and sophisticated, so it made sense to make it for such a special occasion. Come try some and celebrate 10 years of The Post with us.

 The Post tent at an outdoor eventCelebrating Gold at The Great American Beer FestivalBryan Selders and Nick Tedeschi at a Post booth at an eventPost canned beers in a bucket with ice

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