The Banquet Beer is the result of tradition. One that can be traced back for generations. While there may be a simpler method, we stand by our techniques. After all, there’s no sense in changing what works so well.
Malt can make or break the beer. So we don’t leave anything to chance. We malt our own barley right here at the brewery. It takes a precise science and a lot of heart. And that’s what makes a better beer.
We filter the Banquet Beer with Enzinger filters. It’s a slow, traditional technique that requires patience and care. You don’t see them used too often anymore. But we’re sticking with it, because character beats speed every time.
We only ferment Banquet using the classic technique of closed horizontal box fermentation, which is done at cold temperatures. The process lasts up to 30 days, and plays a major role in giving Banquet its distinctive banana characteristic.
The Banquet Beer is brewed in our classic Huppmann kettles. Couple that with the fact that it’s made on the same site where Mr. Coors started it all, and you can almost taste the history.
Those are the words of Bill Coors. We stand by them today with ongoing efforts to protect natural resources and reduce our eco footprint – like sharing spent grain with nearby farms for livestock feed.