“I am a firm believer in the people…the great point is to bring them the real facts, and beer.” ― Abraham Lincoln
A sentinel of the New Mexico craft brew landscape, the Blue Corn Brewery produces serious award-winning, hand-crafted beers. Head brewer, John Bullard, uses the finest ingredients from around the world to make a wide variety of ales and lagers, and Blue Corn Brewery sports the awards that commemorate his quest to perfect the craft. He recently brought home two silver medals from the Great American Beer Festival with End of the Trail Brown Ale and his Oatmeal Stout. Lucky for us all, both of those beers are in Blue Corn’s regular lineup. Other trophy beers he’s created with sagacious titles: Resurgence IPA and Impetuous IPA.
The Blue Corn Brewery has thoughtfully examined and prepared a varied menu of New Mexican specialties. Contemporary comfort food is made fresh from scratch daily to complement the distinguished brews. As is typical for chefs in the Santa Fe Dining Group, Blue Corn Brewery’s Chef David Sundberg is passionate about using locally-grown and seasonally-appropriate foods and is a fervent supporter of local growers and producers. He has incorporated many New Mexico-raised foods into the menu, including beef, pork, organically produced cheeses, produce, breads and tortillas. The home-made green onion rings (cilantro in the beer batter) are packed like donuts, Chef D is a veritable sausage designer (the fabulous sausage sampler shows this off), the house-made sauerkraut should be canned and sold for the greater good of humanity; or take it a little more froufrou and no-less-delicious with the pepita-crusted Alaskan wild salmon.
With clever consideration, the Blue Corn Brewery has fashioned “Thursdays at the Brewer’s Table,” an ongoing series of dinners that have garnered much acclaim for their casual, fun style and creative beer and food pairings to highlight John’s brews and Chef D’s seasonal offerings. Esteemed Chef D is a resident celebrity, often featured in local publications, and luckily for Santa Fe, shares his devotion with cooking classes at our various culinary institutions.
Chef D and the Blue Corn Brewery’s focus expands beyond brew and culinary efforts to take Blue Corn green. At the chef’s implementation, they have instituted a model for other Santa Fe restaurants with their recycling and composting program, which has reduced the restaurant’s landfill waste by half. It’s another example of their efforts that set a tone of excellence at Blue Corn Brewery.
4056 Cerrillos Road
Santa Fe, NM 87507