Sam Scruby

Upslope Brewing Company

Born and raised in Glenwood Springs, CO Sam graduated from the University of Colorado with a BA in Economics and a “minor in homebrewing”. After getting acquainted with the industry through the Brewer’s Association internship program, Sam started working at Upslope Brewing Company in 2011 and has been canning, delivering, brewing, and living the dream since then.

Staple Beer:

Craft Lager, Modus, Sierra Nevada Pale Ale, and a fancy sour beer.

...On Beer and Food

Always on hand:

At least 3 different cheeses- usually a blue, a cheddar and a soft,stinky cheese. Kim-chi or Sauerkraut, too many BBQ sauces, arugula, old left overs.

Favorite Pairings:

Pale Ale and Pizza. If we are getting fancy, Brown Ale and braised short ribs.

Technique Tips:

Vacuum seal your extra hops. Old hops taste like dirt.

Words to live by:

Hydrate for the win!

Getting in touch...

I look forward to enjoying the spirit of Brewed Food with you. You can get in touch through the form below, or come join us at the next stop on our Brewed Food Tour.

Check us on Instagram

Denver Rare Beer Tasting 2017! Huge success! Amazing beers, great people, and the food was one for the books! #beer #denverrarebeertasting #beers #beerstagram #instabeer #gabf #rarebeers #chef #chefslife #yeast #fermentation #brewers #brew #brewery #craftbeer #colorado #eeeeeats #foodies #beergeeks #denver #food #foodporn #closeup #brewedfood Pictured: Our Good Bugs Collaboration with @fremontbrewing photo: @fstopdenver

If you see the Brewed Food crew around Denver during GABF, ask for your own jar of kimchi! Giving them out at all our events.

Good Bugs Fermentation Series! Four opportunities during GABF 2017, in Denver, CO to taste some of our eight collaboration brews. A new approach wherein beers are designed with flavors from yeast, bacteria and fermentation at their core and recipes are built to emphasize these characteristics. Get to know the microbe rockstars of our fermented world!

Collab in full effect! Mashing in pilsner malt and raw wheat from @troubadourmaltings and pitching yeast from @inland_island for this one. #GoodBugs announcements coming soon…

The study of understanding the flavor potential of yeast is ever evolving and never ending. Six Saison strains fermented onto the same base beer from our friends at, Denver’s own, Inland Island Yeast Lab.

Welcome Cincinnati and it’s amazing ambassadors of beer and food, Rhinegeist Brewery and Salazar Restaurant to the Brewed Food Movement! Big things happening in Cincy!

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