Molly’s Spirits 2nd Anniversary Celebration



Friends of Molly’s! Come help us celebrate as we turn 2!
Time sure flies when you’re having fun, we are so grateful for our customers continued love, support and opportunity to be a part of this amazing Greater Denver area community. We are having a 2 day celebration for our customers in honor of our store turning 2!
The celebration dates and times are as follows:
Friday, December 2nd – 4pm-7pm
Saturday, December 3rd – 11am-4pm
Fun happenings going on for the duration of our party:
  • Live chalk artist painting by Mythica! Mythica recently competed on Skin Wars (now on Netflix) and is the same amazing local artist who did the first chalk art installation of Molly during our first anniversary! She will be back doing another Molly rendition in our Spirits section.
  • Free food trucks! What’s a party without free food?? Come grab a bite to enjoy while hanging and shopping at Molly’s.
  • Free special tastings! Friday, from 5-7pm (usual time) taste through the Campo Viejo wines from Spain. Saturday, from 3-5pm taste through Left Hand Brewing beers from Colorado.
  • Photobooth + Photo Contest! We will have a 1920’s themed photobooth setup on Saturday, bringing you back to prohibition era when drinking with friends and family was even more celebrated than it is today. Snap a photo as you enter the store, choosing from a myriad of props such as feather fans and boas, 20’s mobster hats, pearls and big faux fur coats! We will be randomly selecting ONE photo after our celebration each day to win a $50 giftcard to Molly’s!
  • Games! From guess the bottle to scavenger hunts, we have a few fun party games you’ll be able to partake in and win prizes from.
  • Giveaways! Stay tuned and check back soon! We will be hosting at least one giveaway per day. (Think snowboard giveaways, cocktail packages, etc.)
  • Anniversary Sales! We will of course be having special in store sales for our Anniversary! Curious what they are?! You’ll have to come to find out! Trust us, they are worth it!
Questions or comments? Please reach out to [email protected]:// and we would be happy to help!
Molly’s Spirits
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drizly mollys spirits alcohol delivery denver

Molly’s has Partnered with Drizly for Alcohol Delivery!


mollys drizly alcohol delivery

Molly’s has partnered with Drizly for alcohol delivery. Because dreams do come true.

You get everything else delivered, why not your alcohol too? Molly’s Spirits now does consumer alcohol deliveries via the Drizly alcohol delivery platform! If you live in Lakeside, Lakewood, Denver North (Lower Highlands and Highlands), Sloan’s Lake, Edgewater, Arvada or Wheat Ridge you are most likely within our alcohol delivery radius! Shop from thousands of Molly’s products directly from Drizly’s website or mobile app!

Ordering on the Drizly alcohol delivery platform is extremely easy:

  • To start, go to and enter your delivery address in the top right corner.
  • From there, you can filter your search by store name (4th option down on the left hand navigation).
  • If you live within Molly’s delivery radius, you will see our name pop up here. Once you click on Molly’s, you can buy from our product inventory.

All deliveries will be personally delivered to your door by the same Molly’s staff you know and love! Order on demand and have your delivery in an hour or less.

Need something to get you over humpday, but don’t want to fight 5pm traffic? Have Molly’s deliver product for when you get off! It doesn’t get easier than that.

If you’re completely new to Drizly, enter promo code “MOLLYS” at checkout to get FREE delivery ($5 off your total) from our store. 

mollys drizly alcohol delivery


Drizly Delivery Hours:

Monday through Thursday: 12pm-8pm || Friday and Saturday: 12pm-10pm || Sunday: 11am-7pm

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Beer and Whiskey: Siblings from Mother Earth


So you’re a beer drinker. It’s in your DNA. Then it’s likely you are a whiskey drinker too. And there is a good bet that if you like a good dram of the whiskey that you enjoy a nice drought of the ale or lager. Why does the enjoyment of one coincide with a favored taste of the other? It might not only be in your DNA to like both liquors but also in beers’ and whiskeys’ as well.

Beer and whiskey are more closely related to one another than to any other liquor. Their DNA is so similar, the way they are made so closely parallel that they could be step-brothers, or steep-brothers if you would.

The relationship between beer and whiskey begins with their ingredients – cereal grains and water (hot) that are combined and steeped together in order to extract sugars from the grains. This sugar water is called wort and it is the foundation for every drop of beer and whiskey produced. Of course, most beers and many whiskeys use malted barley as their cereal grain of choice, but other grains may be used, from oats to wheat and from corn to rice.

Where beer and whiskey diverge is in the kettle during the second step in the brewing process. In this stage, water is added to the wort and mixture is boiled for a considerable time. This is the stage when brewers of beer add hops – and they can add hops at any time during the boil. Whiskey makers do not add hops during the boil – or ever. In whiskey terms this stage is called the wash and they like their wash clean of botanicals like hops – or of anything.

Once the boil is finished for both whiskey and beer, the wort (it is still wort, even though it is watered down and hopped up) is cooled so yeast can be added for fermentation. After the necessary fermenting time has elapsed both liquids are still technically beer and they go through one final, common stage: filtration. Most beer is filtered before kegging, bottling or canning; whiskey is always filtered before distillation. After filtration, beer and whiskey go their separate ways..

For the brewer, their beer is done, with some exceptions and it is on to the next batch of beer, the next filtration, or the next 4 hour nap until another brewing day begins. At this point, the work of the distiller has just begun. After filtration comes the distillation process; two or three (or more) times the ‘beer’ is distilled in accordance to style and preference. After distillation is complete, the white whiskey is transferred to age in wooden barrels for a minimum of two years and for as long as a couple of decades – for that really high-end hooch.

So, is this the reason beer and whiskey pair so well together; that beer drinkers are often whiskey drinkers and the vice of versa. Perhaps. One other test is to look at the foods you prefer to eat. Is your preference cereal grains as a food staple: bread, rice, pasta, oats? In any case, when you’re wandering through your liquor store or bellying up to the bar, thinking about which beer to order, which whiskey to sip, think of its step-brother and steep yourself into a nice beer and whiskey pairing.

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meet the brewery unita brewing

Meet the Brewery: Uinta Brewing

meet the brewery unita brewing

Uinta Brewing

The state of Utah is known for many great natural wonders – from Bryce Canyon to Zion National Park to the slopes around Park City. The state is also known for its adherence to strict alcohol laws. Because of these laws, it was a wonder of its own when Uinta Brewing Company opened for business in 1993 in a renovated Salt Lake City automotive garage. The brewery’s philosophy can be summed up as: “There’s no one right way to get anywhere. What you need isn’t a well-trod path, it’s a compass to trust as you cut your own.” Following his own path and the trails and wonders of Utah is how founder Will Hamill ended up opening a brewery in Utah.

Honoring Utah Heritage

Uinta Brewing Company is named for a mountain range that extends across northern Utah from Salt Lake City into western Wyoming. The Uinta (pronounce You-in-tuh) are a subrange of the Rocky Mountains and are the highest range in the contiguous United States running east to west. Naming themselves after this range is just one way the brewery honors the state and its traditions. The Golden Spike Hefeweizen honors those who worked on the trans-continental railroad; the Dubhe is name after the state star; and the Cutthroat Pale Ale is named after the state fish.

Beer of the Month

Molly’s Spirits is happy to have Uinta Brewing Company as our August Beer of the Month. We love Uinta’s adventurous style as much as we do their delicious beers. Whether you are looking for a great beer to enjoy in the backyard or on the trail, stop by Molly’s Spirits and pick up a six pack or three of the Uinta Brewing beers we offer.

Cutthroat Pale Ale

Uinta Brewing’s flagship beer is their Cutthroat Pale Ale, named for the Cutthroat Trout that is native to the great basin and rocky mountain regions. This traditional American Pale Ale pours amber in color and medium body from the sweet, caramel malts and ends with a piney hop finish. It is a session beer, with only a 4-percent ABV and its 45.7 IBUs put it smack in the middle for this style. This beer is easy drinking and perfect for after work or play and like all Uinta’s beers, it is packaged in both bottles and cans.

Baba Black Lager

Another of their popular beers, the Baba Black Lager is Uinta’s version of a German-style Scwarzbier. Black in color and rich in malt flavor this robust yet smooth drinking dark lager brings roasted coffee and sweet chocolate flavors with a little dry and crisp finish, both from the roasted barely and its well apportioned hops. This style is a lager’s version of a porter but because it’s a lager it is a smoother drinking beer. Like the Cutthroat Ale, Uinta’s Baba Black Lager is a session beer, coming in at 4 percent alcohol, perfect for a beer after work or on the weekend. This beer pairs well with a variety of meats including barbeque, sausages, and baked hams.

Hop Nosh IPA

Beer Advocate designated Uinta’s Hop Nosh IPA as ‘world class’ and for good reason. This IPA brings the hops, both bittering and aroma, hitting 82.4 IBU well above the average for an American-style IPA. Its generous hopping is noticeable in every sip and gives Hop Nosh a piney and citrus taste, flavors that are well-balanced with caramel malts. It also hits the average for ABV for this style, coming in at 7 percent. The Hop Nosh IPA is a treat whether at a camp site or for relaxing after a day’s work. It pairs well with spicy foods such as Cajun, Indian, Mexican as well as Asian cuisines.

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regional IPA styles

American-Style IPAs

regional IPA styles


The India Pale Ale beer style is quite possibly the most popular craft beer style in America today. The many IPA varieties and sub-varieties exploded onto the craft beer scene just a few years ago with wide distribution of the American-style IPA, especially beers from the West Coast. And just as this style saved beer starved Englishmen in India at the turn of the 1800s, it also helped revive a stagnant craft beer industry in America at the outset of the 21st Century.

Beginnings of the IPA Style

Englishmen in the British India colonies had little or no access to beer in the 1700s and 1800s. It was a serious problem for British ex-pats who liked their ales but it offered a burgeoning market for brewers in Britain. These brewers understood the preservative qualities found in hops as well as in alcohol and realized these qualities would allow their beers to last the sea voyage around the Horn of Africa and on to India. According to legend, George Hodson of Bow Brewery created the IPA-style around 1800 by increasing the hops and alcohol content in his Pale Ale beers. Recorded history states that Samuel Allsopp of Burton Brewers was commissioned to brew an India Ale by the East India Trading Company.

IPA and Craft Beer 2.0

The modern Craft Beer scene started in California in 1971 with Anchor Brewing’s Steam Beer. It finally stretched across America by the 1990s, thanks to brewers such as Sam Adams and Sierra Nevada as well as several regional craft breweries. Ales were the majority of beers marketed, specifically Pale Ales, Browns, Red, and Stouts and these styles had legions of fans but their limited tasted profile also caused some beer drinkers to seek more robust character in their beers. They found bigger, bolder flavors in the English-Style IPA and by the mid-2000s American craft brewers began pumping varieties and sub-varieties of IPA and the general craft beer enthusiasts began to appreciate what hop heads already understood – the hop is a not just a preservative but a beer seasoning that enhances beer with an entirely new level of flavor and character.

IPA Styles

India Pale Ales can be broken into three basic categories – but there are many sub-categories as well. The English-style is the mother of IPA styles. They are brewed for balance of hop flavor and character though English-style IPAs do to tend to be sweeter than American-Style and a lot has to do with sweeter malts they are brewed with, and these do balance well with the earthy notes and flavors of the hops often used. The indomitable Double IPA, often known as Imperial IPA, is a monster beer. These intensely hopped beers are brewed with considerably more malt than used in traditional beer recipes, so they are bigger in flavor and considerably higher in alcohol. Yet, these beers tend to be more balanced between the sweet malt flavors and big hop concentration than even a typical American-style IPA.
It is the American-style IPA that can really be broken into sub-categories. From east coast to west coast and various regions around the county, brewers have tweaked the IPA style or downright blown it up.

West Coast IPA

The style that brought the IPA to the head of the craft beer lineup. These beers bring big hop character and flavor such a pine, resin and grapefruit and chart high on IBUs. They also tend to be lighter in malt character and color and are filtered, so their appearance is clear. Brewers known for producing this style include California breweries: Stone, Green Flash, and Lagunitas. Yet, several northwest brewers have shied away from the bitterness of their California brewers-in-arms, opting for highlighting the hops more grassy, piney and citrus notes. A notable northwest-style would be Deschuttes Fresh Hopped IPA.

East Coast IPA

This style bridges between English-style and West Coast-style IPAs. The East Coast IPAs tend to be more malt forward than IPAs brewed on the West Coast-style , they are still not as balanced as the typical English version. One interesting development over the past few years is the advent of the Vermont-style IPA – a beer that is brewed to highlight hop flavors not bitterness an attribute enhanced because this style remains unfiltered. Rather than achieving high IBU, this style seeks to highlight the hops used, bringing out the hops fruity and tropical flavors. Alchemist Brewery in Vermont is a great brewer of this style as is Odd13 Brewery in Colorado.

Session IPA

Like session beers of other styles, this IPA style is brewed to be enjoyed for balance of flavor, not for high bitterness quality. As with the East Coast-style, these beers do not overwhelm the drinker’s palate. Their lower alcohol content also allows people to enjoy more beers.

Which IPA is for you?

There are many kinds of IPAs, styles and sub-styles. Which one is the IPA for you? To start, you should understand what types of food and drinks you like and also, simply put – are you a beer drinker, dabbler or connoisseur? If you really know beer and drink a lot of style of beer, the best way is to compare the beer to another that you have enjoyed – or not enjoyed. If you are not a big beer drinker, one easy question to ask is: do I like food and drink that tastes either bitter or that taste citrusy and piney. These are big flavor qualities in most American-style IPAs and a good place to start your search. Then, ask beer drinking friends what they like; ask your beer-tender for his take as well as a sample; then head on down to your local liquor store and ask the folks working in the beer department what they have in stock. By the way, Molly’s Spirits own Grant and Tony have excellent beer knowledge, experience and taste.

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The Rise of Upslope Brewing, A Love of Craft

upslope blog header image

Together, the names Cutter, Pages and Wood sound like a fusion band, instead they are the trio who have orchestrated the success of Upslope Brewery from its humble nano-brewing beginnings into a Mountain West regional brewery.

Matt Cutter, Dany Pages, and Henry Wood opened Upslope Brewing in 2008 in a 1,800 square foot space on Lee Hill Road in a north Boulder industrial park. Their space in Unit 20 was not large enough to handle all the brewing functions: milling, brewing, fermenting, and canning – not to mention storage – so they carved out time and space inside and utilized space in back of the brewery as necessary. And like upslope winds the brewery rose quickly, spreading its tasty beers all along the Front Range and beyond.

Accessible Anywhere

Craft breweries come in as many shapes and sizes as there are brewing philosophies. Upslope decided from the start to brew great beer that was accessible and that meant a couple of different things to them. First, they set out to brew familiar styles but with their own personal flavor. They also made the decision to can all their beers, because if Cutter, Pages and Wood liked their beers accessible while they were hiking, camping or skiing, they wanted that for everyone. And so, leading the trail for many other brewers Upslope helped legions of Coloradans take along good craft beers on their outdoor adventures – from the summits of a 14er, to a favorite trout stream, and for a pre-show beverage in the Red Rocks parking lot. As they say, “packibility is key to the apres lifestyle. “

Brewing Familiar, Brewing with a twist

Upslope’s early offerings were styles familiar to most beer enthusiasts: Brown Ale, Pale Ale, Craft Lager and IPA. They focused on consistency and quality, getting the recipes nailed down batch after batch. But Cutter, Pages and Wood brew with a playful, experimental side as well, introducing beers such as: Lemondrop Kolsch, Thai Style IPA, and dry-hopped Honey Saison. Combining good business sense with their playful lifestyle helped Upslope grow and soon they needed more brewing space than Unit 20 could provide. In 2013 Upslope opened their brewing facility and tap room in Flatiron Park in southeast Boulder, right next to Ozo Coffee Roasters; an excellent neighbor for interesting collaborations such as the Upslsope Ozo Coffee Brown. They brew on a 30-barrel system at their Flatiron Facility allowing so they continue to brew in small batches while meeting their fans demands for access to their beers. The Flatiron’s taproom has 24 tap lines, many of the beers coming from their Lee Hill Road facility, where Upslope still brews many of its experimental beers. The Lee Hill brewery still maintains a tap room as well, a fun place to stop off and visit Upslope’s humble beginnings.

Beer of the Month

Molly’s Spirits is proud to offer Upslope Brewing as our beer of the month. Upslope Brewery is a Colorado company that not only exemplifies the Colorado lifestyle, they live it. Whether you are heading for the mountains or picking up some beers for the backyard, stop by Molly’s Spirits for some Upslope Brewing beers – on sale this July.

Upslope Brewing Beers of the Month Selections:

Pale Ale
The Pale Ale is Upslope’s first commercially produced beer. It balances malt and hops flavors and finishes with a crisp and dry. It does have a spicy hop character but it is a beer for all seasons and all adventures.

India Pale Ale
Upslope’s India Pale Ale appeals to enthusiasts who seek a bitter and hoppy character from their IPA. However, it is malted for a sweet copper color that also gives this beer a balance more like a traditional IPA rather than the west-coast hop-plosion beers.

Brown Ale
A Brown Ale brewed in the English tradition but with an assertive hop character that gives this beer a drier finish, more common among the northern English styled brown ales. It pours a rich dark color but it’s a more medium-bodied ale.

Craft Lager
The Craft Lager challenges its Pale Ale as Upslope’s true flagship beer. This delicious American lager is blonde in color, light in body and rich in taste with a slight hopped, dry finish. It is an easy drinking, session beer perfect for an afternoon around the house, on the town or in the mountains.

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Dry Dock Brewing

dry dock brewing blog header image

Dry Dock Brewing – Colorado raised and proud

When Dry Dock founder Kevin DeLange landed on purchasing the Brew Hut in Aurora in 2002 he didn’t know his future in beer would be so … land locked. But 14 years DeLange’s determination to brewing great craft beer and his allegiance to his adoptive state, Dry Dock is firmly anchored in Aurora and is one of Colorado’s premier craft breweries.

Do It Right From the Start

For any brewery, making great beer starts with quality ingredients and excellent recipes. It is a simple and fundamental philosophy that is the basis for everything Dry Dock has done since they began brewing on a meager 7 BBL system. Yet it paid off immediately, as the brewery won its first GABF®Gold Medal in 2006, a mere 6 months after beginning operations, for its HMS Victory ESB (now the Dry Dock Amber Ale). The brewery has since won GABF® medals, the Brewer’s Association’s Small Brewery of the Year, and five World Beer Cup® awards.

Dry Dock Beer: Made in Colorado for Coloradans

One of Colorado’s great exports over the past 10 years is craft beer. Many of the state’s leading breweries have expanded their distribution throughout much of the United States, even opening brewing facilities in other states. While Dry Dock has the popularity and the capacity to make this business leap it has not and does not plan to distribute outside of Colorado. One reason is the demand in the state is so strong for their beers that Dry Dock is doing all they can to accommodate thirsty Coloradans. It is also a sense of pride for the brewery to be distributed only in Colorado. It’s not that Dry Dock has something against the other 49 states and they don’t begrudge other breweries for their expansion or their success; they just take pride in being born local and serving their beers locally.

Growth, expansion and experimentation

In 2012 Dry Dock began brewing in their North Dock facility, 2801 Tower Road Aurora, and vastly increased production. The company estimates they are growing up to 30 percent each year and it is in the new facility where they brew and can many of their flagship beers, including: Amber Ale, Apricot Blonde, Hop Abomination and Hefeweizen. But they still experiment on their recipes, tweaking existing beers to come up with cool new flavors, such as their Sour Apricot. Much of the recipe testing and experimental beer tastings happen at their original location, the 16 tap South Dock facility, located at 15120 E. Hampden Avenue in Aurora.

Beer of the Month

As a Colorado company that believes in working hard and playing hard, Molly’s Spirits is proud to offer Dry Dock Brewery as its Beer of the Month for June. When you’re looking for great Dry Dock beers at great prices for the backyard BBQ, camping, or volleyball in the park, stop by Molly’s Spirits check out Molly’s Spirits for a Beers of the Month selections – ALWAYS A GREAT DEAL at $6.99 for a 6-pack.

Dry Dock Beer of the Month Selections:

Amber Ale:

Dry Dock’s first flagship beer is a full, rich tasting ESB with sweet malt flavors and enough bitterness to round out it all out.

Apricot Blonde:

Dry Dock’s best selling beer, this blonde ale is fermented with apricots for a crisp, clean finish and just enough apricot to make this a favorite.

Sour Apricot:

Tart and fruity the Sour Apricot still has a rich apricot flavor – a perfect summertime beer.

Hop Abomination:

A great version of the American IPA, the hops come at you with citrus and tropical flavors then smacks you with at 70 IBU finish.


A traditional German-styled Hefeweizen that is brewed with yeast – so rouse that yeast to realize all its flavors.

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Sour Beers of Summer: Bringing the Funk

sour beer blog header

Sour Beers: Complex, tart, fruity…and always interesting. As many sour beer drinkers will tell you, beneath the first taste bud confusion and possibly a little lip-puckering, is pure and utter bliss. You feel like you’ve finally found heaven in a world full of wheat beers and tropical IPAs.

Now, if you’ve never ventured away from Bud Light or even a craft lager, this is going to be a huge leap for you. But as we all know, with great risk can come great reward. Not only as a beer drinker is it a risky venture, but it can be risky for the breweries, too. As one blogger puts it, “Any brewer will tell you that these brews separate the men from the boys, the grain from the chaff, and the artists from the business-minded.” This is in part due to the 2 or 3 year brewing process sour beers take (in comparison to their ale counterparts that typically take 2 to 3 weeks). Nevertheless, sour beers hearken back to ancient times so brewers must be doing something right. Different combinations of wild yeast and bacteria create very different styles of beer throughout the world, so here’s a sour beers list of our 8 favorite sour ales and tropical IPAs to try out this summer:

  • Green Bench Le Grisette

    American Wild Ale

    Green Bench Le Grisette

  • De Troch Oude Geueze


    De Troch Oude Geueze

  • Douchesse De Bourgogne

    Flanders Red Ale

    Duchesse De Bourgnogne

  • Wiley Roots Blood Orange Gose

    Colorado Sour

    Wiley Roots Blood Orange Gose

  • Trve Cursed

    Colorado Sour

    Trve Cursed

  • Leifman's Goudenband

    Oud Bruin

    Leifman’s Goudenband

  • Big Choice Lime Gose


    Big Choice Lime Gose

  • Evil Twin Nomader Weisse

    Berliner Weisse

    Evil Twin Nomader Weisse

Recommendations brought to you by Tony, Molly’s assistant Beer manager and sour beer aficionado.

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