Goed Zuur
Denver, Colorado Don’t ask for an IPA at this hyper-focused temple of sour, funky, wild, and mixed- fermentation beer—if it’s not in the tart-to- sour range, they don’t sell it.
What it is: The brainchild of Backcountry Pizza’s (Boulder, Colorado) John Fayman, Denver’s Goed Zuur features two dozen taps and eighty-plus bottles of nothing but sour, wild, funky, and mixed-fermentation beers along with a chef-driven menu of charcuterie and small plates designed to complement the acid-forward beers.
Why it’s great: Let’s get this straight—it’s an entire bar and restaurant with nothing but sour beer. Let that sink in for a minute. No IPAs, just a world-class selection on draft and in bottles of the finest tart and acidic beer from around the world. Belgium is, rightfully, well-represented but the tap list is packed with beer you won’t typically find on tap anywhere, much less all together in one place. The menu reads like a who’s who of sour, wild, and spontaneous brewers—from Captain Lawrence to Jester King, Casey Brewing to Russian River and The Rare Barrel—making it a must-visit for serious fans, while the thoughtful menu of charcuterie and small plates completes the continental focus. —Jamie Bogner