New Packaging in 2018


We’re kicking 2018 straight in the aesthetics with bold new packaging for our lineup of 12-packs and 16-packs including Dale’s Pale Ale, Mama’s Little Yella Pils, Beerito Amber Lager, Pinner Throwback IPA, Old Chub Scotch Ale and CANundrum mixed 12-packs. The fresh, loud update speaks to the adventurous spirit of our flagship brew, the Original Craft Beer in a Can, Dale’s Pale Ale.

The biggest change is to Mama’s Little Yella Pils, which first rolled off the can line in 2009 and is the #2 selling beer in our line-up. It’s now available as a 16-pack; and the can itself has had a facelift to highlight the bright, bold gold color of a classic lager and draw attention to the style, loudly stating PILS in the middle of the badge. No fine lines here. In addition to the updated 12oz can and the new 16-pack, Mama’s will also return with a 19.2oz single-serve “Stovepipe” can in 2018. (more…)

New Year’s Eve With the OBB Crew


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We caught up with a few of our peeps to talk about NYE traditions, best and worst NYE experiences ever, and, of course, what they’ll be drinking when the ball drops. Turns out that Hoppin’ John (read on to find out wtf that is) is non-negotiable, good tunes are crucial and Y2K was either “totally off the chain” or really, really, lame. Check it out:


Paul Bracewell – Merch Pusherman and White Squirrel Superfan in Brevard, NC

Got any NYE traditions? You’ve got to have your black-eyed peas and greens with cornbread and Hoppin’ John the next day. No way around that.

Note: Apparently Hoppin’ John is a Southern dish made with black-eyed peas and smoked pork served with rice which has mystical good luck juju when consumed on New Year’s Day.

What was your best NYE ever? Oh man, am I supposed to remember any of those? Ok, first one that comes to mind is NYE 1999, hell yeah – no Facebook, no smartphone, Prince playing all damn day, epic Charleston college party, computers were supposed to fail, someone shut the breaker down right as the ball dropped… (more…)

Holiday Taproom Hours


A visit to the Tasty Weasel is a not-so-scientifically proven way to relieve seasonal family tensions, cases of Hyperfestivity & eggnog-related frustrations. Not enough nuts in the fruitcake? You’re guaranteed to find a nut or two in the taproom. See ya during our adjusted holiday hours:
Longmont, CO
12/24: Closing Early, 12/25: Closed, 12/31: Closing Early, 1/1: Late Open
Brevard, NC
12/24: 12-5pm, 12/25: Closed, 12/31: 11-3pm & 7pm-2am, 1/1: Regular Hours
Austin, TX
12/24: 12-4pm, 12/25: Closed, 12/31: Regular Hours, 1/1: Late Open
 Are your earholes craving something besides Christmas music? We’ve got tunes going down Thursday, 12/21, through Saturday, 12/23. Check out the schedule here.

Rum Barrel-Aged Death By Coconut is Back


We’re not saying Rum Death By Coconut was invented by an island-dwelling cult that worshipped the biggest nuts in the world and sacrificed offlanders by drowning them in liquid chocolate…but we’re not NOT saying it, ya know? In reality, Rum DBC does inspire a bit of a cult and we’re happy to supply those freaks with rummy, coconutty, chocolatey goodness (don’t drown though). Time for the reckoning.


  • The Oak Room at Oskar Blues Brewery, Longmont, Colorado
  • Oskar Blues Boulder Taproom, Boulder, Colorado
  • Oskar Blues Tasty Weasel Taproom, Brevard, North Carolina

WHAT: Rum Barrel-Aged Death By Coconut is aged in barrels for nine months until it has the right amount of rum-soaked oak, molasses, vanilla, coconut, and chocolate goodness derived from the wood.  Then, it is racked and swirled together with dessicated coconut, coconut cream, and pure liquid cacao from Cholaca to create a beer so layered and complex that you’ll feel brainwashed. Such a filthy mind – maybe you needed your brain washed. Rum B.A. Death By Coconut will ONLY be available for a SINGLE DAY from our CO (Longmont & Boulder) and NC taprooms.


Thanksgiving Tips & Tricks from OBB’s Chef Bob


bob boulder taproom

Ready to give thanks and get Chubby this Thanksgiving holiday? In preparation, we’re over here doing snack-calisthenics, trying on stretchy pants and dosing ourselves with tryptophan. In anticipation of eating and drinking until we’re uncomfortable, we talked to our dude Bob Chrisley, the chef and main flavor wizard at our Boulder, CO, taproom, for some turkey day tips and tricks.


Q&A With Bob:

What beers do you recommend pairing with a traditional Thanksgiving dinner? (more…)

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