Chris Gilmore
By Maximiliano D'Onofrio
Los Dos Potrillos, a Mexican restaurant with five locations in the Denver area, started brewing its own beer at the end of 2018. Now they are about to push their limits and see 2023 as “a year of expansion,” in the words of Chris Gilmore, head of brewing operations for the company.
The project started almost as a matter of luck, when the owners unexpectedly found the brewery equipment in the location they were about to get.
They considered the find a sign and capitalized on the idea. “We made some tweaks, revamped everything, rebranded all new beers, all the recipes, packaging formats,” Gilmore explains, adding that they also made some upgrades to improve the beers.
The brewery’s output has steadily grown. “We closed up last year with around 550 barrels. Our brewhouse's mathematically max-out capacity in a year is around 640. So, we're pretty close to pushing limits in 2023,” Gilmore says.
Gilmore joined the team in May of 2021 with a solid background of brewing experience. The owners of Los Dos Potrillos gave him space for creation.
“We try to get creative as much as we can,” he says. “We know our wheelhouse is Mexican style, obviously. Our Mexican Lager is our top seller. Amber Lager is also Mexican style, number two. IPAs are always popular. We also make a hazy IPA that's very popular as well.”
Los Dos sells its own beer in all of their locations and in other bars and restaurants “strategically picked out,” Gilmore says.
Brewing their own beer means the restaurant produces much smaller quantities than a regular brewery, which also means they have more control over the product. He says low-alcohol and no-alcohol beers are currently trending. Those brews appeal to those who like “sessionable” drinking.
“That's our primary target audience right now,” he says. “I think is crucial to be malleable”.
This year they are opening a new brewhouse, but the family concept behind Los Dos will never be erased: “We try to make what we know is going to be profitable for us and also for our employees, to make sure that we get to kick out the best they have and give them an opportunity to make more money and have a good life.”
Maximiliano D'Onofrio is a freelance writer located in Olavarra, Argentina.