Cooking with Beer: Mascarpone Winter Ale Stuffed French Toast

There is nothing like a hearty breakfast in the dead of winter to fuel your body for the day ahead. We thought this recipe from Jackie at The Beeroness would be the perfect sweet breakfast to make after the holidays (especially if you have leftover bread and beer to use). It incorporates our ApreShred Winter Ale which gives the french toast a nice kick of winter spices.


For the Filling: 

8 wt ounces mascarpone

1/2 cup powdered sugar

2 tablespoons ApreShred Winter Ale

A pinch of salt


For the French Toast: 

1 large load French bread, Brioche or Challah

2 eggs

1/2 cup cream

1/2 cup ApreShred Winter Ale

1 tsp vanilla

1/4 cup sugar

3 tablespoons butter



  1. In a medium bowl, add the mascarpone, powdered sugar, 2 tablespoons winter ale and salt. Beat with a hand mixer until well combined.
  2. Slice the bread into 3-inch slices (about 8 total).
  3. Using a sharp knife, make a slit in the center of the bread slices, forming a pocket for the filling.
  4. In a medium bowl add the eggs, cream, 1/2 cup winter ale, vanilla and sugar, whisk until well combined.
  5. Melt the butter in a large skillet over medium high heat.
  6. One at a time spoon the filling into the bread slices. Dip in the egg mixture, making sure to coat well. Remove from the bowl allowing the liquid to drain off the bread.
  7. Place the French toast in the hot pan, cook on each side until golden brown, about 4 minutes per side.
  8. Serve warm!


Recipe courtesy of The Beeroness!

12 Beers of Christmas

The holiday season is upon us and we thought it would be festive to countdown the days until the 25th with the 12 Beers of Christmas! Because who doesn’t like to curl up next to a warm fire with a beer & classic holiday movie? Check out our suggested beer & movie pairings below.

We will be offering $2 off each pint on the featured beer each day in our Brighton, CO taproom! Holiday movies will be playing on our TV’s inside the taproom as well. Enjoy a beer with us or grab a mix a six-pack to take home and enjoy with friends and family at home.

December 13th – Disconnected Red + Rudolph….because who doesn’t love a red nose?!

December 14th – Type 2 + Die Hard… because we are “Die Hard” fans of VW’s!

December 15th – Reactor #5 Russian Imperial Stout + It’s a Wonderful Life… because this duo will make you feel all warm and cozy.

December 16th – Top Secret! Altbier + Christmas Vacation… because there is nothing better than this “Alt”ernative of having Christmas with the Griswolds.

December 17th- #42 Poblano Stout + The Grinch… because maybe The Grinch would have been in a better mood if he had some Poblano Stout in his belly.

December 18th – Oi! Burton Ale + The Muppet’s Christmas Carol… because we love all the Muppets especially “Burt.”

December 19th – Starry Night Cascadian Dark Ale + Nightmare Before Christmas

December 20th – ApreShred Winter Ale + Home Alone… because we think this beer would be what Kevin’s family could have used after such a stressful ordeal.

December 21st – Type 3 + Frosty The Snowman… because we don’t think Frosty should be driving a Type 3 VW in the snow… good thing he took a train.

December 22nd -Belgian Quad + A Christmas Story… because after shooting your eye out, it’s the only thing that will numb the pain.

December 23rd – 10,000 Summers Saison + The Santa Clause… because we think Santa would enjoy this beer with it’s rich honey and holiday spices.

December 24th – Chill Out Peppermint Stout + The Polar Express… because this is the perfect alternative to hot chocolate for adults!

Cooking with Beer: Holiday Peppermint Stout Cookies

We’re getting into the holiday spirit and whipping up special cookies for friends, family and Santa to enjoy. Adding some of our Chill Out Peppermint Stout to this delicious recipe found on adds a refreshing burst of mint to this decadent chocolate cookie.


6 oz Chill Out Peppermint Stout

1 stick butter, softened

1 1/2 cups flour

1/4 cup unsweetened cocoa

1 Tbsp black cocoa (or unsweetened cocoa)

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 1/2 cups chocolate chips

1/2 cup brown sugar

1 Tbsp molasses

1/2 tsp vanilla



To make these decadent stout cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips. In a larger bowl beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well. Alternate the flour and the stout with the egg mixture until combined. Chill the dough for out 30 minutes, or until it has firmed up enough to scoop out the cookies. Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched. Cool completely and add your favorite frosting! We recommend topping with crushed candy canes.


Recipe courtesy of Meghan Storey at 

Drag Queen Brunch Bottomless Beermosas

Click the link below to purchase Bottomless Beermosas for $20. Tickets for Bottomless Beermosas reserve you a seat at the Drag Queen Brunch on Sunday December 10th from noon to 2pm. Please print out your ticket to show to your bartender. Doors open at 11:30am.

Cooking with Beer: Broccoli & Chicken Beer Cheese Soup

Who doesn’t love a beer infused dish during the colder months? Warm up this November by adding a can or two to your favorite brew to a crockpot recipe, like this Broccoli & Chicken Beer Cheese Soup made with our Pinhead Pilsner.


3 tablespoons butter

5 celery ribs, finely chopped

3 medium carrots, finely chopped

1 small onion, finely chopped

4 cups fresh broccoli florets, chopped

1/4 cup chopped sweet red pepper

4 cans (14-1/2 oz each) chicken broth

1/2 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup water

3 cups shredded cheddar cheese

1 package (8 oz) cream cheese, cubed

1 can (12 oz) Pinhead Pilsner



  1. In a Dutch oven, melt butter over medium-high heat, add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and vegetables are tender, 25-30 minutes.
  2. Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with additional shredded cheese, bacon, green onions, sour cream and croutons.
  3. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings if desired. Yield: 10 servings (2 1/2 quarts).

Dog Photoshoot with The Brewtography Project

Hey Big Choice fans – furry and all!

We are hosting a furry pet photo shoot at Big Choice Brewing and it’s all for a great cause! Join us on Sunday, December 3rd from 1-6pm Big Choice where Dustin from The Brewtography Project will do a 15 minute photo shoot of your furry friend.

The timeslot you purchase will reserve a 15-minute timeslot with Dustin. With each $40 ticket sold, $30 will go to the Movember Foundation, and the remainder to the photographer for his time.

Please arrive a minimum of 10 minutes before the hour you sign up for and a 15 min timeslot will be assigned to you upon check in.

Feel free to bring fun props to use and anything you feel your furry friend needs to feel comfortable. While attendees will receive digital copies of their photos, by purchasing a timeslot, you agree to not attempt to profit from republishing or selling images, and to always credit The Brewtography Project in social posts.

Get those furry friends cleaned and ready to go – should be an awesome time!

Puppy Pic Times

Chainsaw Princess of Karate is Back!

Chainsaw Princess of Karate is back for its 3rd year! Our passionfruit & dragon fruit sour collaboration with Odd13 Brewing in Lafayette, CO is pink goodness that will feel like a swift karate kick to your taste buds.

It’s a kettle sour brewed with our Saison house yeast, which gives the beer a heavy dose of clove and banana taste and aroma. Dragon fruit & passion fruit give this sour its color, and a sweet & little sour, fruity finish. The beer clocks in at 6.0% ABV and 3 IBU.

The beer will be available on draft & in 12 oz, 6-pack cans starting on Thursday, October 5thTo kick off the fundraising effort during GABF, we will be having a keep the pint night that same night. One pint glass, per person (while supplies last) when you order a 16 oz pour of Chainsaw.

In honor of Breast Cancer Awareness month, a $1 from every Chainsaw pint and 6-pack purchased will go to support Sense of Security in Denver, CO.

Limited edition Chainsaw Princess of Karate branded growlers will also be sold at the brewery during the month of October. A portion of these sales will also benefit Sense of Security.

This organization seeks to provide a sense of security from financial hardship and to enhance the quality of life for Colorado breast cancer patients currently in treatment. A donation bucket will also be behind the bar for those looking to make a cash donation. #SaveTheBoobs

Halloween Haunted Tasting

To make our Halloween Party even sweeter, we will be offering a candy and beer pairing flight on October 28th! $16 gets you 3, 5 oz tasters of beer paired with 3 different candies. Tickets do NOT include gratuity.
Please print out your ticket confirmation to show the bartender for your flight on October 28th.

Pairings are…

Candy Corn Ale with Caramel Pecan Turtle truffle 

Oi! Burton Ale with Chocolate Caramel Fleur De Sel truffle 

Poblano Stout with Brandied Cherry truffle 

We Are Open & We Are Brewing Beer!

It’s been a bumpy road, a questionable road at times, as we transitioned from Broomfield To Brighton. It took a lot of patience between Nathaniel and myself to get Big Choice up and running again. We had help from awesome family, awesome friends and some great (yes I use the word great here) contractors, and we can’t forget the City of Brighton.

Now our doors have been open for about 2 ½ weeks and it still feels like a whirlwind. The community has been great. We have seen some of our compadres from Broomfield continue to show their support and we couldn’t be happier. We have been going through beer like crazy and were getting to the point where we weren’t sure we would have enough to last us until we got up and brewing again. BUT, Nathaniel is a miracle worker. He sets his mind to something and defeats odds all the time. I am so proud of that man and what he has accomplished in not only the time we have been married, but in the time Big Choice has been open, almost 6 years.

Last Saturday we brewed our first batch in the Temple of Boom and everything went well. At this point we have now brewed 4 beers in the new space. We started with our Headliners (our main beers) and are looking forward getting into our seasonals with our Chainsaw Princess of Karate coming back – a Passion Fruit/Dragon Fruit Sour), our Chill Out Peppermint Stout making an appearance in late November, and so much more…the possibilities are endless.

We look forward to what the future holds and can’t wait to share it with all of you!

Cheers and thank you,

Andrea Miller

“You’re Moving? And it’s not in Broomfield?”

We hear it a lot in our tasting room and we do our best to make sure everyone knows that yes, we are moving locations, and no it is not in Broomfield.  We are moving to Brighton, CO in an awesome Buddhist Temple built in 1940, right off of HWY 7 and HWY 85.  It is only about a 25 minute drive from our current location.

Since September of 2014 we had been working on moving locations.  We thought we had found what we had hoped to be a new space just up the street from the current location.  After 2 years of trying to come to some sort of an agreement with the developers/owners of the property, in December of 2016 Nathaniel and I had to make a hard decision, but one that would keep the business going; we chose to back out of the deal.

As the first of January 2017 approached, our current space was being sold and we new we had to make a quick decision.  We knew we couldn’t leave anything off of the table at that point.  We looked on the western slope, we looked inside and outside of Broomfield, but nothing was really ready for us to move into.  At our fist meeting with our realtor, after we told him that we are not leaving any stone un-turned, he showed us pictures of a property in Brighton.  We drove out there that day and WOW, what a great space!  The owner had redone the outside of this beautiful, historical temple, adding two patios, 4 garage doors, and more.  The location of this building is highly visible and in an up and coming community.  What can we say – It’s awesome!

Nathaniel and I struggled to pull the trigger on Brighton.  We love our Broomfield Community and didn’t want to disappoint anyone.  Ultimately it came down to doing what is best for the business.  It was either close or move.  We definitely weren’t ready to close and we could not stay in our current location – first, it was being sold; second, we were too much off the beaten path and did not have any of the amenities that so many breweries now offer.  We had to move.  The temple came to us at the right time and it would be foolish to pass it up.  It is definitely the best move for Big Choice.

Once the temple is up and running, we hope to open a second Big Choice and believe you me, Broomfield is on the top of the list.

So there you have it – Yes, we are moving and are so excited for you all to experience what we did when we first saw this building and this community.  Everyone we have met in Brighton are so welcoming and we can’t wait to create an awesome beer relationship with them.

We hope to be open mid to late summer so be on the lookout for future updates and our Grand Re-Opening!


Nathaniel and Andrea


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