Pilsners originated over 150 years ago in Plzen, Czechoslovakia and are characterized by being a light lager whose flowery hop aroma preludes its rich malty sweetness and balanced bitterness.

Mass produced “American Beers” are of this style but with extremely lightened malt and hop characteristics.

Our Indian Paintbrush Pilsner is a traditional style European Pilsner, brewed with 100% German malted barley.

Hopping with Vanguard, Tettnanger, and Liberty hops produce its spicy bitterness as well as its crisp finish.

The opening Plato was 12.0 and the beer was fermented to an ending Plato of 2.5. The alcohol content is 5.0% by volume.

PAINTBRUSH PILSNER AWARDS

2001	Best in the Rockies	U.S. Beer Tasting Championships	Pilsner
2002	Best in the Rockies	U.S. Beer Tasting Championships	Pilsner

This beer is an English Pale Ale and is characterized by being a full bodied golden ale, with a strong assertive hoppy flavor.

It is produced using 2 row Pale and a small amount of Caramel malts.

Several types of hops are used both during the boil and during the conditioning stage, which is called dry hopping. These hops include: East Kent Goldings, Columbus, and Tettnanger.

The original Plato of 14.0 fermented to a 2.5 produces an alcohol content by volume of 6.0%.

CUSTERS LAST ALE AWARDS

1996	Silver Medal	Great American Beer Festival	English Pale Ale
2000	Gold Medal	Great American Beer Festival	English Pale Ale
2001	Gold Medal	Great American Beer Festival	English Pale Ale
2003	Bronze Medal	Great American Beer Festival	English Pale Ale
2003	Gold Medal	N. American Brewers Association	English Pale Ale
2004	Silver Medal	World Beer Cup - San Diego	English Pale Ale

Kölsch is a pale, golden hued, top-fermented beer originally from the city of Köln, Germany. 

Brewed with 100% German Pilsner malt and hopped with Tettnanger hops.  While most German beers are lagers, Kölsch is one of the few German ales. This beer is light and quenching, our most lightly hopped offering.

Our head brewer imported this recipe on a visit to Köln to see our German penpal, brewer Guido Waldecker.

Our Kölsch is brewed to an original gravity of 12.0 and fermented down to 2.0 for an alcohol content of 5.0% by volume.

GUIDO'S AWARDS

2003

Gold Medal

Great American Beer Festival

An unfiltered Belgian Wit style beer.  This brew is styled after the “Bier Blanche” of Hoegarden, Belgium.  Coriander and curacao orange peel are added in the brew kettle to impart a fruity and subtle spicy aftertaste.

The use of wheat malt as a base gives this beer its light opaque color and unique malty character, while an authentic strain of Belgian yeast imparts a slightly spicy undertone.  Like the original Wit biers, ours is unfiltered to retain all of its body and character.

Dim - Wit Bier is the brainchild of our brewmaster Chris Erickson, whose love for novel and traditional beers comes through clearly in this Belgian wheat-brew.

This beer was brewed from an opening Plato of 11.5 and fermented down to 2.5 Plato giving it an alcohol content of 4.9% by volume.

Ask your bartender to “Make me a Dim - Wit!”

DIM WITBIER AWARDS

2004

Bronze Medal

N. American Brewers Association

Belgian Wit Beers

An aromatic American pale ale brewed using 2 row pale, Munich 9L, and carastan 34L malts. 

Subtle bitterness is produced with Washington Columbus hops while assertive flavor and aroma are produced using Washington Cascade. 

Dry hopping with Cascade produce a very drinkable pale with a pleasant floral finish. 

The opening Plato was 12.5 and the beer was fermented to an ending Plato of 2.5 creating an alcohol content of 5.2% by volume.

SNAKE RIVER PALE ALE AWARDS

1995	Silver Medal	Great American Beer Festival	American Pale Ale
1996	Silver Medal	Great American Beer Festival	American Pale Ale
1996	Gold Medal	World Beer Cup - Denver	American Pale Ale
1998	Gold Medal	N. American Brewers Association	American Pale Ale
1998	Silver Medal	Wyoming Brewers Festival	Light & Amber Ales
1998	Bronze Medal	World Beer Cup - Rio de Janiero	American Pale Ale
2000	Bronze Medal	Wyoming Brewers Festival	Light & Amber Ales
2002	Best In The Rockies	U.S. Beer Tasting Championships	Pale Ale
2007	Bronze Medal	Great American Beer Festival	Mild Pale Ale

Hefe is the German word for yeast and weizen is wheat, making this beer style fairly self explanatory.  The classic banana and clove-like flavors are derived from a specific Bavarian, top-fermenting yeast.

Even though the flavors may be described as fruity there is no fruit added during the brew.  Because the beer is unfiltered, these dynamic yeasty flavors come through strongly.

There is a hint of Vanguard hop flavor added so as not to compete with the yeast notes.  Some drinkers will enjoy a squeeze of lemon while others will not.

Our Hefeweizen started at an original Plato of 13.0 and ended at 2.0, giving an approximate alcohol content of 5.7% by volume.

HOBACK HEFEWEIZEN AWARDS

1997

Silver Medal

North American Beer Awards

German Hefeweizen

This Canadian style strong ale is a golden blond brew, light in color with a refreshing hoppy aftertaste.  Premium 2-row barley malt is combined with Vienna malt, wheat malt and just a hint of chocolate malt to create this smooth drinking golden ale.

The crisp flavor of Jackson Hole Mountain Ale is reminiscent of endless powder turns deep in the Hobacks.  Mt. Hood and Tettenanger hops provide the perfect accompaniment to the medium maltiness of this brew.

This beer was brewed to an original gravity of 14 Plato and finished at 2 Plato netting an alcohol content of 6.2% by volume.

Jackson Hole Mountain Ale was brewed locally at the award winning Snake River Brewing Company, specifically for the Jackson Hole Mountain Resort.  So do yourself a favor, and get a face-shot of this refreshing high mountain brew.

Created in the style of the light-colored lagers of the German city Dortmund, this beer is golden, light and refreshing.  Though this beer is light in color and thirst quenching, it is still full in flavor.

The main malt used to create this beer is imported Czech pilsner malt.  In addition, Vienna and Carapils malts are used.  To compliment these malts a nice bittering is achieved with Vanguard and Liberty.

The starting Plato of the fine malted beverage is 12.0 and the finishing Plato is 2.5 giving this beer a 4.9% abv.

Rolling Thunder Dortmunder is the brainchild of head brewer Cory Buenning.

Helles is a light, German lager which is full bodied and lightly hopped. Our Helles is the recipe of brewer Mark Spilker. Pilsner and aromatic malts combine to give it a light golden color.

Just like the Bavarian Helles beers of Munich it uses Tettnanger and Hallertau hops.

Original Gravity is 12 plato and final is 3.0 resulting in approximately 4.7% alcohol.

ESB, short for Extra Special Bitter, is an English style ale characterized by a rich caramel malt flavor and assertive hopiness. Also unique in its flavor is an imported English yeast that imparts fruity undertones.

Our ESB is classically brewed using 2 row Pale, Munich and caramel malts. It is hopped using American and European varieties including East Kent Goldings and Cascade.

Opening gravity is 13.5 fermented to a 2.5 Plato. The alcohol content by volume is 5.7%.

JACKSONS ESB AWARDS

1996	Silver Medal	Great American Beer Festival	English Style Bitter
1998	Silver Medal	Wyoming Brewers Festival	Amber Ale
2003	Bronze Medal	N. American Brewers Association	English Style Bitter

A super India Pale Ale, hopped to the nines with an authentic bitterness and aroma and a slight maltiness.

NEW DELHI FREIGHT TRAIN AWARDS

1999

Bronze Medal

N. American Brewers Assn.

India Pale Ale

Double Fistin’ IPA is an imperial IPA fashioned after the new Northwest heavily hopped, strong IPAs.  Unique in the U.S. this beer contains large amounts of northwest hops imparting a bitter and flowery aromatic flavor.

Double Fistin’ gets its malt character from 2-Row Pale malt, carastan 34L, munich 9L, and a hint of Roasted Barley. 

The hops used to create this hop-monster are Columbus and Cascade.  In addition to heavy amounts of bittering and post-boil hops, this beer is also giving a generous amount of hops in the conditioning stage.  This process is know as dry-hopping.

The initial Plato of this imperial IPA is 17.0 and its final gravity is 3.0 Plato.  The alcohol content is 7.2%.

This beer is the second signature beer of its creator Rob Denton.

This is an amber colored style Vienna lager.  The rich, caramel flavor is balanced with the use of several hop varieties for a subtle hop aroma.  An authentic German yeast strain adds to the true flavor of this beer.

The malts used are two row pale, Munich 9L, imported Vienna and caramel 150L. Liberty, Vanguard and German Tettnang hops are used to provide the perfect aroma and bitterness.

The starting gravity of the Snake River Lager is 12 Plato and it usually finishes at about 2.8 making the alcohol content 4.8% abv.

SNAKE RIVER LAGER'S AWARDS

1995	Silver Medal	World Beer Championships	Vienna Lager
1996	Gold Medal	Rocky Mountain Brewers Fest	Amber Lager
1997	Silver Medal	Best in the West Beer Awards	Amber Lager
1999	Gold Medal	N. American Brewers Association	Amber Lager
1999	Third Place	Wyoming Brewers Festival	Red Ales & Lagers
1999	Silver Medal	Great American Beer Festival	Vienna Lager
2000	Silver Medal	World Beer Cup	Vienna Lager
2000	Gold Medal	N. American Brewers Association	Amber Lager
2000	First Place	Wyoming Brewers Festival	Red Ales & Lagers
2000	Gold Medal	Great American Beer Festival	Vienna Lager
2001	Gold Medal	Great American Beer Festival	Vienna Lager
2003	Gold Medal	Great American Beer Festival	Vienna Lager

Bock, meaning goat, can be traced back to the Middle Ages amid the 13th Century. It is codified into German law as a starkbier, or “Strong Beer” due to its high alcohol content.

Our Discombobulator Maibock is made using a traditional German brewing technique known as decoction mashing. This technique emphasizes the malty characteristics of the barley and results in a complexity of flavors unachievable by the standard infusion mash.

Our Maibock is a brainchild of our brewer Will Gilson and is brewed with 2 row pale, Munich 9L, and carastan 34L. Hopping with German Tettnanger and Vanguard hops balance out the maltiness with a clean subtle finish.

The opening Plato was 17.0 and the beer was fermented to an ending Plato of 3.4 achieving an alcohol content of 7.1% by volume.

DISCOMBOBULATOR AWARDS

1998	Bronze Medal	N. American Brewers Assn.	Heles Bock
1999	Silver Medal	N. American Brewers Assn.	Heles Bock
2000	Bronze Medal	N. American Brewers Assn.	Heles Bock
2001	Best in the Rockies	U.S. Beer Tasting Championships	Bock/Dopplebock

This California style Steam Beer was originally developed in the late 19th century by German immigrants during the Gold Rush.  Wanting to make a homestyle Lager, but not having the refrigeration needed to ferment at cold temperatures, they developed a special strain of Lager yeast that would ferment at 60’ to 64’ Farenheight.

Our Firehole Steam uses this same strain of yeast and it’s amber color is derived from caramel 150L, caramel 75L and 2-row pale malts.  Lightly bittered with Columbus, Cascade and Liberty hops to allow the complex flavors of the yeast to stand out.

Firehole Steam is the brainchild of our brewer Rudy Borrego and is named after the Firehole River in the greater Yellowstone basin.  This smooth, easy-drinking beer is great after a hard day of work or play.  The opening Plato was 13.0 and the beer was fermented to an ending Plato of 3.0.  The alcohol content is 5.2% by volume.

FIREHOLE STEAM AWARDS

1999

Bronze Medal

N. American Brewers Assn.

India Pale Ale

In the 1700’s and 1800’s, brewers had no course for refrigeration and thus brewed beer in Springtime (March) to be stored and aged in caves and cold cellars throughout the Summer.  Come the cooler months of Fall (October), festivals were held to celebrate the beer for which they had so long awaited.

Our Alpine Fest is a hearty Marzen/Oktoberfest style lager.  It’s dark amber color and maltiness are produced using 2 row pale, Munich 9L, caramel 75L, caramel 150L and a small amount of carapils malt. 

Crystal hops provide the crisp hop flavors which balance the maltiness superbly. 

The opening Plato was 15.0 and the beer was fermented to an ending Plato of 3.0.  The alcohol content is 6.4% by volume.

ALPINE FEST LAGER AWARDS

1995	Gold Medal	World Beer Championships	Spring Marzen
1999	Best of Show	U.S. Beer Tasting Championships	Marzen/Oktoberfest
2001	Best of Show	U.S. Beer Tasting Championships	Marzen/Oktoberfest
2002	Best in the Rockies	U.S. Beer Tasting Championships	Marzen/Oktoberfest
2003	Grand Champion-USA	U.S. Beer Tasting Championships	Marzen/Oktoberfest

A mild Scottish style ale.  Subtle sweetness and malt flavors are balanced by dry hopping to provide a very drinkable red ale. 

This deep mahogany colored beer is brewed with Pale 2 row, Caramel 34L and 75L malts and just a small amount of chocolate malt, producing a slightly sweet beer with a smooth finish.  It is hopped with Cascade and Tettanger hops. 

Dry hopping with Tettnanger hops makes for a beer which rolls easily down one’s palate.

The opening Plato was 12.5 and the beer was fermented to an ending Plato of 2.5.  The alcohol content is 5.2% by volume.

PHEASANT TAIL RED ALE AWARDS

1999	The Steinley Cup	Saratoga Steinley Cup Competition	Amber Ales
2000	Silver Medal	N. American Brewers Assn.	Amber Ales

DESCRIPTION (BREWED IN OUR LANDER WY BREWERY)

ROCK CHUCK RYE AWARDS

2002	Gold Medal	Great American Beer Festival	Rye Beer
2004	Gold Medal	World Beer Cup - San Diego	Rye Beer
2007	Silver Medal	Great American Beer Festival	Rye Beer

Modeled after the famous Dusseldorf Alt beers whose origins date back to the beginning of  European civilization. The German word “alt” means old  - an allusion to the old style of brewing before the advent of lager.

This full bodied ale is well balanced with a nutty, sweet start and a clean crisp finish. It is brewed with 40 % pilsner malt, 40 % dark munich malt, 10% light munich and 10% Vienna giving the beer its light brown color. Tetnang and Saaz hops contribute a balanced bitterness and aroma.

Good Alt Daze is a signature series brew designed by brewer Rudy Borrego.  It has an alcohol content of 4.4%

GOOD ALT DAZE AWARDS

2005

The Steinley Cup

Saratoga Steinley Cup Competition

Amber Ales

AK Session is traditional English Mild Ale. Mild refers to its low hopping rate. Mild is an ale intended to be consumed in quantity, thus the name "session". AK is thought to stand for "Ale Kyte", Flemish for "small ale". This is a tawny colored brew that was a favorite among the farmers and laborers of the West Midlands.

AK Session is brewed using premium two-row barley, crystal malt, munich malt, carastan and just a hint of chocolate malt. The subtle hop profile is achieved using East Kent Goldings from Britain and Willamettes, a U.S. cousin of the classic English Fuggle hop.

With a starting Plato of 10 and a finishing of 2.5 the alcohol content is 3.9% abv.

A.K. SEESIONS AWARDS

2000

Gold Medal

N. American Brewers Association

Mild Brown Ales

All-In Amber is a traditional English ordinary bitter. Similar to the English, this beer is low in alcohol so it can be consumed in quantity.

Matched with an imported English yeast the grain bill is also unique. Imported English 2-Row Pale malt, Caramel 75L and 150L.

The hops used to give this beer is slightly bitter flavor are East Kent Goldings and Liberty. In addition, this beer is dry-hopped with the same mix of hops.

The starting gravity of All-In Amber is 9.5 Plato and it finishes at 2.0 Plato. The alcohol content of All-In is 3.9%.

All-In Amber is the newest brainchild of Cory Buenning and is great beer to get the night going. Don’t just limp into your night of debauchery go all-in!

OB-1 Organic Ale is a federally certified, organic UK style amber ale. Snake River Brewing proud to be the first and only brewery to be making certified organics in the state of Wyoming.

Made from 100% organic ingredients, OB-1 utilizes organic 2-Row Pale malt, organic Carastan 120L, organic Munich 9L and organic Carastan 20L make up the nice amber hue.

The hop used for this beer is organic Hallertau, imported from New Zealand in both the brew kettle and dry-hopping as well. The only other ingredients are Teton mountain spring water and an imported strain of English ale yeast.

The starting gravity of OB-1 is 12.5 Plato and the beer finishes at 2.5 giving it an alcohol content of 5.2%.

OB-1 AWARDS

2006

Gold Medal

North American's Brewer's Conference Awards

Brown Ale

This is a traditional Munchener Dunkel (Dark Munich) style Bier, fashioned after the original lagers of Europe before the advent of Pale Biers.  Dunkels still enjoy great popularity in Bavaria and for good reason.  Their nutty and toasty maltiness is neither too sweet nor overly roasty, making for a Bier that is satisfying and very drinkable.

The use of Munich malt as a base gives this beer its dark brown color and unique malty aroma and flavor.  German hops give this beer a subtle earthy undertone with a clean finish.  Monkey’s Dunkel is the brainchild of our  brewer Cory Buenning, whose love for traditional styled lagers is very apparent in this brew.

This beer was brewed from an opening Plato of 12 and fermented down to 3.2 Plato giving it an alcohol content of 4.6% by volume.

MONKEY'S DUNKEL AWARDS

1998

Silver Medal

N. American Brewers Assn.

Munich Dark Lager

Bock, meaning goat, can be traced back to the Middle Ages amid 13th Century.  It is codified into German law as a starkbier or “Strong Beer” due to its high alcohol content.

Our Bock is brewed with large amounts of caramel 150L and pale malt.  Also added are imported German Munich 9L, Vienna malt and chocolate malts that create a deep, rich mahogany color.

Hopping with Saaz and German Hallertau balance out the pronounced sweetness and create a strong beer with a clean finish.

The opening Plato was 18.0 and the beer was fermented to an ending Plato of 4.0. The alcohol content is 7.3% by volume.

Grandpa McBreezley survived the cold, wet winter days of Ireland by ensuring that his meals included at least one of his own hearty home-brewed ales each day.

Our McBreezley’s Ale is an American Brown Ale in       style, but owes it’s origin to the Celtic roots of   Grandpa McBreezley’s home-brews.  Whether it’s been a long day of skiing, hiking, or just working the daily grind, the thirsty patrons of Jackson Hole deserve a hearty draught as well.  This is a dark ale, rich in chocolate maltiness, but pleasantly balanced with a strong hop bitterness and aroma.

McBreezley’s Ale is the brainchild of our brewer Steve Breezley and is brewed with 2 row pale, Munich 7L, Munich 27L, caramel 150L, and chocolate malts.

Hopping with American Cascade and German Tettnanger hops provide an aggressive bitterness, while dry-hopping with the same hop varieties gives a floral hop aroma.

The opening Plato was 14.0 and the beer was fermented to an ending plato of 2.6 achieving an alcohol content of 5.9% by volume.

This Strong Ale is a sweet, fruity ale balanced with a generous amount of hops.  Fashioned after the “Old” ales of England this beer is intended to be heavy in alcohol.

Ol’ Stinky’s malt bill consists of 2-Row Pale malt, Munich 7L, Caramel 75L and 150L, and a small amount of Roasted Barley for color.

The hops used to balance this beer are East Kent Goldings and Columbus.  In addition to a large amount of bittering hops, this beer is also dry hopped fairly heavily.

The beginning Plato of Ol’ Stinky’s is 19.0 and the final gravity 3.2 Plato making the alcohol content 8.2% abv.

Ol’ Stinky’s is the first signature beer of its creator Rob “Stinky” Denton.

Porter was first brewed in London, England in the early 1700’s.  At the time two basic beers existed: a light and a dark. The dark was more expensive and drinkers got into the habit of mixing the two to stretch out the premium brew. 

A wise brewer began making a medium dark beer to save the barkeeps from having to mix at the taps. The beer was named after its biggest fans: the Porters handling baggage at the local train stations.

Snake River’s Powder 8 Porter is made with Caramel, Carapils, Carafa 1, and Chocolate malts.  Fermented with an imported English yeast and hopped with East Kent Goldings, Liberty and Columbus.

Our Porter is brewed with an original gravity of  13.0 Plato finishing at 3.0 Plato achieving an alcohol content of 5.2% by volume.

A rich, well-balanced foreign style stout with a huge amount of roasted barley as well as chocolate, black, and caramel malts.

Hopping with Columbus, Tettnang and East Kent Goldings gives it a mild bitterness and smooth finish.  The opening Plato is 16.0 and the beer ferments to an ending Plato of 4.5. The alcohol content is 6.0% by volume.

 

ZONKER STOUT AWARDS

1994	Silver Medal	Great American Beer Festival	Dry Stout
1995	Gold Medal	Great American Beer Festival	Dry Stout
1995	Peoples Choice	Lone Mountain Beer Festival	Best of Show
1996	Gold Medal	World Beer Championships	Dry Stout
1997	Silver Medal	Great American Beer Festival	Foreign Stout
1998	Silver Medal	N. American Brewers Association	Foreign Stout
1998	Peoples Choice	Wyoming Brewers Festival	Stout / Dark Ale
1998	Silver Medal	Wyoming Brewers Festival	Stout / Dark Ale
1998	Gold Medal	World Beer Cup- Rio de Janiero	Foreign Stout
1998	The Steinley Cup	Saratoga Steinley Cup Competition	All Stout
1999	Silver Medal	N. American Brewers Association	Foreign Stout
1999	First Place	Wyoming Brewers Festival	Dark Ale & Lagers
1999	3rd Best of Show	Salmon Valley Brewers Festival	All Beer Styles
1999	Gold Medal	Great American Beer Festival	Foreign Stout
2000	Gold Medal	N. American Brewers Association	Foreign Stout
2000	Silver Medal	Wyoming Brewers Festival	Dark Ale/ Strong Ales
2002	Silver Medal	Great American Beer Festival	Foreign Stout
2002	Gold Medal	World Beer Cup	Foreign Stout
2002	Silver Medal	N. American Brewers Association	Foreign Stout
2002	Best of the Rockies	U.S. Beer Tasting Championships	Stout
2003	Silver Medal	N. American Brewers Association	Foreign Stout
2004	Gold Medal	N. American Brewers Association	Foreign Stout
2006	Gold Medal	World Beer Cup	Foreign Stout
2007	Gold Medal	Great American Beer Festival	Foreign Stout

Need Description.

St. Marty’s Choice is a Scotch Ale with caramel and malt notes.  This brew is brewed in honor of our number one mug clubber Marty Price. 

St. Marty’s is single hopped at the beginning of the boil to impart some bitterness.  The hop used for bittering is East Kent Golding.

The malts used to get St. Marty’s tawny hue are 2-Row Pale malt, also Chocolate and Caramel 75L malts. 

The starting gravity of St. Marty’s is 17.5 Plato and its terminal gravity is 3.5 giving it an alcohol content of 7.3% abv.

So ask for a pint of St. Marty’s Choice, it’s guaranteed to be a heavenly experience.

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