During the Middle Ages, the salt trade in Europe flourished. As methods to produce salt from seawater were discovered, and use it as a food preservative, demand grew. So much so, that the mineral became more valuable than gold. New and existing routes soon became engaged in the salt trade. One such route extended from the shores of the Baltic Sea to southern Bavaria, it was called the Salt Road or Alte Salzstraße. Heavily guarded horse drawn wagons carried salt often accompanied by a cargo of beer brewed by local farm breweries.
Since methods of modern transportation had not yet been developed, the defining origins of “Le Terroir” surfaced. Brewers, farmers, and other artisans took advantage of local resources to create clothing, cuisine, art, shelter, and beer. In fact, some of the beer styles we drink today are a result of what was locally available centuries ago. Farm brewers along the Salt Road, and throughout the world, made beer with ingredients that they, and their neighbors, had nearby. This behavior was born out of necessity and, at Salt Road Brewing, it’s our philosophy.
Through a network of farmers, award winning maltsters, chemists, top educators, and brewers themselves, Northern Colorado has become a breeding ground for great beer. Fort Collins is known as the “Napa Valley of Beer” because of the number and diversity of breweries found here. Our intention is to exploit those resources and put NoCo on the map as a world renowned brewing region. A source of quality ingredients used to create unique, classic, and innovative styles. Even our water is the perfect blank canvas to create any beer style. We still, however, recognize extraordinary ingredients available outside of our great state. And, if we felt we could not make great beer from local ingredients, we wouldn’t do it. Supporting local stretches beyond social and economic responsibility and, when it comes to beer, local tastes better.
Yeah, and there’s sea salt in our beer!