A sister restaurant to the Blue Corn Cafe, this is where they actually brew the beer, so it’s appropriate that the first thing you see as you walk in are the huge copper-clad tanks. The rest of the decor is also total brewpub, with beige adobe-style walls, heavy wood ceiling beams supporting herringbone boards, comfy booths (better than the wood chairs at the tables), and a large two-sided fireplace. There’s also a busy bar where you can watch your favorite sports team, although the young crowd that congregates there can get a bit noisy, especially when their team scores or there’s a bad call. Although there are some similarities, the menu here is different than the downtown Blue Corn. The emphasis here is on locally grown and produced food made from scratch daily, and items with New Mexico ingredients are marked with a tiny Zia symbol from the New Mexico flag. The menu changes periodically, but you’ll always find burgers, beer-battered fish and chips, and northern New Mexico specialties such as blue corn tacos, chile rellenos, and the signature Blue Corn’s Big Burrito—an extra-large tortilla rolled with refried pinto beans, cheddar and jack cheeses, lettuce and tomato, and smothered with chile and melted cheese. You can add chicken or beef if you so choose. We also recommend the brown ale braised St. Louis-style ribs, served with French fries and coleslaw. Among the brewery’s beers are its oatmeal stout, which has won several gold medals in the Great American Beer Festival, and the very serious Gatekeeper IPA, with lots of hops and a 7.7% alcohol level. In summer there’s outdoor dining.