Cheyenne Brewing Company Closes its Doors

Rumors of its demise have been rampant for months now, and officially the Cheyenne Brewing Company is no more. We were quite excited when they opened their doors early in 2015, but in hindsight, they were in the weeds from the start.

I continue to believe that the location on the east end of the Depot is prime real estate for a brewery, but it needs to strike the right balance between restaurant and brewery. Cheyenne Brewing Company never figured out the service end of things. Customers give you one or two shots to make it work and then they go someplace else. Cheyenne continues to be a chain and coupon town, so it makes it difficult to build loyalty. When ticket times run into the 45-60 minute range, people will take their money elsewhere, especially the non-craft beer drinkers.

It also never helped CBC that the brewing equipment had been so neglected and disgusting from the previous owners. You can’t brew beer on a broken system.

There is no word on a potential replacement for CBC as of yet, so we will just have to wait for Dainelmarks to open up in the near future to go back to a two brewery town.


What Happened?

I’ll start this out with an apology. I’ve been derelict in writing this blog for about 5 months now. In fact I’ve put it totally on the back burner since Cheyenne Frontier Days. I’m not sure what happened, other than work has been incredibly busy and my time to update things has gotten small.  Taking up backpacking became a passion of mine this summer and that led to less time for writing too.

So, what have I been up to? I’ve added a few more breweries to the brew log. From Eagle Colorado to Rapid City, SD I’ve been hitting sports throughout the west and drinking a lot of great beer.

The smoker has been on high all summer long. I smoked a couple of Cornish game hens last weekend, I’ve smoked jerky, ribs, chicken and pork. I enjoy the smoker more than the grill in a lot of cases.

I took up backpacking and enjoyed the wonders of freeze dried meals at 10,000 feet overlooking alpine lakes and staring up at more stars than you can count.

I do feel its time to get back on the blog band wagon. Dry January is going to happen again and we will chronicle the trials and tribulations that come with that. I’ve got a lot of photos and stories from the summer. I want to redesign the blog and make a few changes to the look and feel and there is a new name in the works as well, so stay tuned over the next few weeks as we get this rolling again.

Here Come the Herbs

Our townhome in Cheyenne has a front flower garden raised planter that for the first two years we were here was basically a fallow weed bed. We tried to plant some flowers there in the past and aside from some volunteer sunflowers it never really grew anything. It frankly looked awful.

This spring, with full knowledge that gardening in Wyoming is a fool’s errand I decided to put a mixture of plants in the ground, in the hopes that we would actually grow some food. When I lived in NY I had amazing raised bed gardens that grew an unbelievable amount of food. I didn’t want to get that deep into it again, but I figured a few things were worth a try.

GardenRight now the garden is rounding in to fantastic shape. I have an unbelievable amount of basil, rosemary, thyme, sage, chives and oregano. The lettuce is growing very well even in the hot, hot midday sun we get in Cheyenne. The zucchini seeds were duds and never germinated, but the winter squash is starting to set fruit as we speak.

NY Strip with Herb ButterWith an abundance of herbs, I needed to get ahead of them and use some for dinner last night. I picked a bunch of basil and made some pesto. I also picked a variety of herbs and made herbed butter which I used on top of a grilled NY Strip. The butter and herbs enhanced the steak in a way only summer can.

20150730_065225This morning I had a bunch of left over herbs and I threw together a fritatta. I over did it on the herbs and I expected them to wilt and cook down like the spinach did. The flavor was good, but it was a little bit leafy. So it goes when experimenting bu just throwing the herbs in. The recipe also called for four eggs, and I’d probably bump that up to 6, especially since it produces 6 servings. I’d also cut back on the amount of fresh herbs I used.

After a couple of years away from gardening, it feels good to be back at it again, and this garden is the perfect size to be working with. I just now have to figure out how to effectively kill the bugs that tend to like to destroy it.

Back in the Saddle so to Speak

The 119th edition of Cheyenne Frontier Days is in the books and so is my 10 day hiatus from writing for this blog. I hope you enjoyed the guide to eating your way through the Daddy of em All, and thanks for making the biggest post ever on our blog as well. As I got dressed this morning I learned that summer has not been kind to my waistline, so starting today we move back to a healthier eating and drinking lifestyle.

For me CFD this year was 15 days of eating things like nacho cheese dripped sprial cut potatoes, and 11:30 pm stops at Taco Johns, drinking things like Monster and Powerade that I normally never drink, and way too much Coors Light and Pendleton Whiskey. This week is a detox week with no alcohol, and as little processed food as possible. A weekend escape to Estes Park will allow for a drink or two, but then its back on the wagon next week.

This week also means a return to training for a fall 10K. I had a fantastic personal record in my spring 10K, and then I got hurt. Several weeks of rest, new shoes and renewed desire kicks back off tomorrow morning.

The garden is starting to produce! I haven’t mentioned the garden on the blog, but that will be a new line of posts starting later this week. It has truly been a mixed bag out there in the heat and sun, but I’m starting to see some real success.

Thanks for hanging with us during CFD and look for a new book review this week.

Friday Favs: Harvesting Nature

I’m a hunter-gather at heart. I have planted gardens big and small over the years, I have hunted since I was 16 and drew an antelope tag for Wyoming this year, opening a new chapter in my hunting and fishing exploits. When you combine that with a passion for cooking, smoking and grilling it leads to some fantastic food. One of my new favorite blogs therefore is Harvesting Nature.

Harvesting Nature, features stories from the lifestyle of an outdoors centric personality. In fact they have several outdoor personalities writing for them lending a variety of voices and perspectives to the site. What I love the most is the variety of recipes on the site. They range from the basic to the awesome like this Venison Poutine.

harvesting natureIf you are into the outdoors lifestyle, like to cook wild game and are looking for great new perspective, take my word and check these guys out.

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