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OUR BEER

The Bridgers, The Crazies, the Tobacco Roots, the Spanish Peaks. There are as many beers to brew as there are mountains around us.

And just as many flavors to discover, like beers made with the wild yeasts floating in the Bozeman air or barrel-fermented and aged beers. Mountains Walking is a mutual adventure as we try a new recipe and you tell us what you think. 

Our goal is to make beers that pretty much couldn’t come from anywhere but Bozeman. The climate, the altitude, the native yeasts—all these things make up our terroir, which will impact our beers. 

For us, brewing is a harmonious mash-up of tradition and innovation. We intend to make everything, from classic lagers to bright and hoppy IPAs to sours and mixed fermentation. As a result, you’ll find a beer for every taste. 

Each visit to Mountains Walking will be a new adventure—a new conversation between you and us and beer in all its possible forms.


Here's a recent tap list (updated on November 10th):

TWISTED KARMA Rotating Sour (Passion Fruit Mango)

HERE, FRIEND Cream Ale

DIGGER BEE Honey Rye

STRAWBERRY BLUSH Brut

GALLATIN ROAR Triple IPA

JUNEGRASS Northwestern IPA

DAMSEL FLY Dry IPA

SKY FLOWERS Saison

GRAZING CLOUDS New England IPA

MICHELADA Spicy Red Beer

BOXELDER Red Ale

NICE FELLA Italian Pilsner

RUM BARREL Baltic Porter

TIN SKY Mosaic New England IPA

DOWN STREAM Nitro Vanilla Cream Ale

 

 
 
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our brewery

 

For our beer geek friends, here are some details about our brewery.

The production side of our building has 7000 square feet of space, which allows us creativity in fermentation time without worrying too much about running out of room.

Our brewhouse is a ten-barrel system with two mash tuns that gravity feed into the lauter. The two mash tuns allow us to run two different brewing styles at once. All of our tanks are touchscreen controlled, from hot side to cold.

We like using the latest modern equipment alongside old-school systems. For instance, our coolship open-fermentation room lets us collect ambient yeast and bacteria in the wort. We also have two 1000-gallon cypress foeders for mixed fermentations.

A guiding principal at Mountains Walking is our desire to actively learn from the yeasts we cultivate. They teach us about themselves and about what’s possible.

In the future we’ll be using wine barrels. We also plan to brew sake, and we’re even planning to blend sake and sour beer. It’s all part of our commitment to a path of discovery. We hope you’ll join us.

 
 
 
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