Batch 19, the pre-Prohibition Coors beer, is coming to Denver

Categories: Beer Man

Batch 19, a Coors-made lager that is brewed based on a recently rediscovered pre-Prohibition recipe, is finally coming home to Colorado.

The recipe for the beer was discovered in an old log book at the Golden brewery in 2004, after a small flood in the basement. The book -- and the recipe -- pre-dated Prohibition, which banned booze in the United States in 1919.

The beer will be on tap at a few Denver-area bars and restaurants beginning next month, says Tom Ryan, a spokesman for Tenth and Blake, a Denver-based MillerCoors division that focuses on specialty and craft-style beers. Before this, it had only been on draft in Milwaukee, Chicago, Washington, D.C., San Jose and San Francisco.

Coors had used the the above cities as a test market for the beer beginning in May 2010; Denver is the first spot city to get Batch 19 since then.

It uses a "rare combination of hops," including Hersbrucker and Strisslespalt, the brewery says on its Facebook page. "We are aware of no brewer in America who uses this combination today." Batch 19 has 26 IBUs and weighs in at 5.5 alcohol by volume.

Although Coors is still finalizing the list of place where Batch 19 will available in Denver, it will likely debut on tap at the Old Capitol Grill in Golden.

Tenth and Blake, which was formed last year, oversees A.C. Golden Brewing and Blue Moon Brewing @ the Sandlot, both located in Colorado, and also manages other brands like Blue Moon, Leinenkugel's, Henry Weinhard's, George Killian's, Pilsner Urquell and Peroni.

Follow Westword's Beer Man on Twitter at @ColoBeerMan.


My Voice Nation Help

While I admire the skill and dedication it takes to be a professional brewer at this level and while it was probably tons of fun finding and re-creating this recipe, I have to roll my eyes in a big way when it comes to the corporate sloganeering in the linked interview and the general industrial-brewing attitude represented by this beer and the company that makes it. Particularly galling was the line about how beers have gotten lighter and lighter over time because that's what Americans want to drink. I think a safer bet is that the big brewers kept finding ways to cut costs by subsituting inferior or cheaper ingredients until they achieved the current pisswater that passes for beer these days. Unfortunately, people kept buying the beers as they got worse and worse, simply because of pigheaded brand loyalty, regional protectionism, and lack of competition. You can't in the same breath claim that Americans want lighter, more refreshing beers and also state that the market for craft beers has exploded in the past decade, making it easier to release a beer as bold as Batch 19. Please.

Save your money for supporting real local breweries, not the pan-global industrial giant SABMillerCoorsMolson. (SAB by the way stands for South African Brewing).


Anybody know if this is an all malt brew?


I had this beer in one of the test cities, I was not really that impressed.

Jenni S
Jenni S

Now I can stop making twice monthly trips out to the brewery for the free samples of it. Who am I kidding? I'll probably still trek out there regularly.


I'm curious if any reporter has actually verified the story of the recipe-in-the-log-book-in-the-basement story... or if it might be, in fact, a marketing gimmick? Sounds like it to me.

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