Springs drinkers may have noticed a new tap handle popping up around town.
Annapurna Mead is a production and distribution meadery founded and operated by Patrick Dobbins. He’s a Colorado native who returned after concluding a decade-long career selling wine barrels in Northern California. Dobbins has been brewing mead at home since 2013, building and refining recipes based on tasting profile principles he learned in the wine industry.
“I always had my wife and sort of a women-centric palate in mind,” he says, calling women a market the craft alcohol movement has underserved.
In 2016, he formed a company and started market-testing his recipes with a few restaurants and bars while brewing in his garage. Dobbins moved operations into his current production facility on Mount View Lane in 2017, with full production starting in second quarter 2018. There’s no taproom, nor does Dobbins plan on opening one, though he’ll start packaging for retail distribution in August. For now, Annapurna mead can only be found on tap at bars and restaurants in the area — check their website for a map.
The meadery’s named for the Annapurna Massif in Nepal, where Dobbins and wife Amalia spent time backpacking in the early 2010s. Currently, the meadery offers two flagship brews: a cherry-hibiscus-rose hip mead, and a ginger-lemongrass mead. They’re also offering a cherry-vanilla-bourbon mead, and Dobbins has a hopped mead and a few seasonals in the works.