Just the best fixings are utilized to brew Coors Banquet. That's been valid since Adolph Coors brewed the primary cluster in 1873. Every one of these years after the fact, we wouldn't have it some other way.
With regard to brewing, water matters. That's the reason our own originates from the Rockies. It begins high in the mountains and streams right down to the Golden Brewery, where it becomes Coors Banquet beer.
Up here, the snow covering the Rockies normally melts and gathers minerals as it advances down the mountain. We take such a great amount of pride in the virtue of our water, that we keep a group of specialists to ensure each drop is adequate before it's brewed into Coors Banquet.
The Clear Creek Watershed was once headquarters for scores of hopeful gold diggers. It's been our home since Adolph Coors opened the brewery more than 140 years prior, and gives the main water we'll use to brew.
In 1936, Adolph Coors Jr. got an endowment of Moravian Barley seeds that fill in what is presently the Czech Republic. Those seeds were planted in a representative's very own nursery. To this day, the entirety of the grain we use can be connected to that unique assortment.
Situated in the foothills of the Rockies, the High Country takes after the Moravia area of the Czech Republic. The rise is comparable, the days are warm, and the evenings are cool. These outcomes in the ideal spot to develop our grain.
The family has consistently been the establishment of what we do - and it generally will be. We've been fortunate enough to work with probably the best groups of grain cultivators for some ages.
Tolerance and ingenuity go connected at the hip. Our strain of yeast has been being used for quite a long time and contains a novel character that gives that fruity aroma Coors Banquet has come to be known for.
Adolph Coors' recipe called for more noteworthy expansion of aromatic hops to bittering hops. Our unobtrusive blend of Chinook, Hallertau, Herkules, and Taurus hops gives Coors Banquet simply the ideal trace of bitterness to balance the malty sweetness.