The Club at Flying Horse to open a non-member steakhouse; Local Relic begins brewing 

Side Dish

Small-batch brew

We first wrote about Local Relic (localrelic.com) around this time last year, when that name was attached to a beer-dinner series hosted by local social-enterprise entity Common Cause Catering.

CCC owners Jeff Zearfoss and Melissa Lofton had teamed up with brewer Grant Goodwiler, who produced some interesting and enjoyable brews — including a cucumber saison, three-melon Kolsch and ginger-lemon IPA — at one of the dinners I attended. Zearfoss and Lofton are now partnering with Goodwiler in an official brewery arm of Local Relic, which has quietly begun production in the same office park as Axe and the Oak distillery.

That manufacturing plant, eying distribution first into restaurants and liquor stores (with rare, 500 ml and other "large-format" bottles), won't be open to the public. But Lofton says the group hopes to have a satellite tasting room open in a yet-to-be-disclosed location shortly after year's end.

"This is ultra micro brew," she says. "He's not making a lot of anything. There won't be flagships, so not the same beers month-to-month ... once a beer's gone, it's gone. Not everyone in the world will get these."

In Goodwiler's words, as captured by Focus on the Beer recently, "We really want to focus on being as seasonal and local as possible while still maintaining a level of creativity that pushes the boundaries of craft beer."

Both he and Lofton acknowledge that others locally, like Nano 108 and Paradox Beer Company, do operate in a similar fashion, with near-constantly rotating styles and playful experiments. Local Relic differs only in making as little as 10- to 25-gallon batches as a norm.

"Watch our Facebook page," Lofton says. "We have some exciting stuff planned. Some off-the-beaten-path ideas."

Access to the Club

Around mid-November, executive chef Ketil Larsen says, we can expect the opening of The Steakhouse at The Club at Flying Horse (1880 Weiskopf Point, flyinghorsecolorado.com), a new dinnertime dining room that will grant access to non-members.

"Things are booming up here," he says, also noting the addition of a 40-room conference center on the premises. "We wanted to give the people that live around here something to enjoy."

To be clear, the remainder of the club, including the pool, golf course and main dining room, will stay members-only. The Steakhouse will have its own entrance and "an incredible view," says Larsen, who cheffed for 12 years at Phantom Canyon Brewing Company prior to coming to Flying Horse eight years ago.

On the menu, expect 16-ounce prime strips and ribeyes, a like-sized bison New York strip, a grass-fed filet, lamb chops, a 32-ounce porterhouse for two, Niman Ranch pork chops, lobster tails, Shetland Islands salmon and more seafood and specials.


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