nathan-spenser-and-ricardo-romero-band-1-4An Idea Before it’s Time

Toes were tapping and hearts grooving to the sounds of the Nathan Spencer and Ricardo Romero Band.   It was a night filled with stupendous food and really fantastic beer at Bandits Bar and Grill’s Brew master dinner in late July.    With the band’s interest in coming out to Shades of Pale and Bandit’s blessing,  a night was born.

Here We Go

One of our team members found a taco cart interested in getting the night started with us.   Juanita, a failed tacopreneur, was employed by a thriving taco cart and wanting to start her business again.  Juanita stated she’d lost her cart after the construction in Sugar House overtook her cart parking.   Now, several years later, Juanita had talked the taco cart owner into financing another taco cart for her, which is being built.  In the meantime she wanted to start creating a clientele and said she’d love to build up a taco night with us.

The Rest of the Story

All went well the first night.  Tacos were sizzling, the beer was pouring,  and you all were grooving to the sounds of American Rhythm and Blues.   At five thirty on the second Tuesday Alex was in a panic.  Where was the taco cart?  The band was ready and there was no Juanita.    She was also not answering the phone.    At quarter to six Alex was racing to the grocery store.

In a Flash

Did you know you could cook your own food at the brewery?  Yep!  Zach, our brewer, gifted us a grill.    We are currently not licensed to cook for you, but, you can cook for you.   A willing patron was willing to cook himself and all that was here some hot dogs.  It was free hotdogs for all, but for now Taco Tuesday is on hold.

What the Future Holds

Unfortunately, this was not the first time that a food vendor has not shown up.   We are currently upgrading our facility with a kitchen, so we can make and serve food.  Stay tuned for the grand opening and the re-launch of Taco Tuesday with Music.

Taco Tuesday with Music

Taco Tuesday at the Tap Room.




The Nathan Spenser and Ricardo Romero Band

Enjoy the sounds of American Rhythm and Blues over a delicious taco from Juanita’s Taco Cart.   Juanita is a food entrepreneur who lost her spot and her cart when Sugar House closed the 2100S. 1100 E intersection for construction.  Juanita has gotten a job with a local taco cart and is saving diligently to buy another taco cart and start her business again.


Come on out to enjoy a great & affordable meal.  Spend time with friends, and support some people with dreams.



chiller.brewery.alexandraortiz.photo-1” I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.” – Martha Washington
Good news bad news – but mostly good news. The bad news first. Our chiller has been down. It’s been a rough summer. First our yeast house got 6 weeks behind in creating yeast which put us behind, but we’ve started our own yeast propagation program so that won’t happen again, Then we had a mechanical which was causing some instability in the beer which resulted in us having to dump a lot of beer down the drain. That was painful and put us even further behind. Our deepest apologies as we’ve just about run everyone out of beer. Then our chiller went out. We were able to replace it with a pre-owned unit which lasted one day. We’ve been down with no chiller for one week and beer in the tanks. We’re really behind now. Couple batches of beer are being poured down the drain. What’s the good news? We’ve got NEW BEER! It looks like we will be able to save a couple of batches. Since it’s fermenting at a new temperature, it’s not the same beer but it tastes really good. So – you’re gonna have to come on down and try out the new batches as they won’t be bottled and will only be available on tap at the brewery.
More good news: one man’s junk is another man’s treasure. These old units in the attic which were destroyed by the copper thieves will serve to offset the cost of the new chiller which is being installed today.
chiller.brewery.alexandraortiz.photo-2 chiller.brewery.alexandraortiz.photo-4


Face Book Event - Flavors of Labor-01

We had such a great response to the South Salt Lake Art Council’s Mural Project, we decided to keep the momentum going!  We’re going to celebrate your “labors of love” with the Flavor of Labor Open House.  What is it?  Think of it as our own little “artists’ market”. This event, open to the general public,  and if you are an artisan or a business owner this is your opportunity to showcase AND SELL the unique goods and services your business provides.

The open house, located in the courtyard at Shades of Pale Brewery, will include beer, cocktails, food trucks, a silent auction and live entertainment.    This is a FREE event to the public.   You must be over 21 to attend.

We would love to have you be a part of the event as a spectator,  business or artisan.   If you would like to participate as an artisan or business, your involvement will give your business publicity and will enhance the silent auction to benefit the South Salt Lake Arts Council, which as we all know, benefits all of us!

 Each participant will have an 8’x8’ space to display items for sale.  Participants are responsible for their own displays, tables and sales for the event.  Pre-register by Wednesday, August 17th for a $30 fee and a donation for bidding at the silent auction. Registrations received after August 17th will be charged a $45 fee and a donation for bidding at the silent auction. All donations for the silent auction must be delivered to Shades of Pale by Monday, August 26th. Donations can be goods, services or gift cards.  The deadline to register is August 26th.

 To register, complete the attached registration form and email to Julie Joos at c9groupllc@gmail.com.  Registration fees may be paid in cash or online by August 17th.   But don’t wait!  Space is limited and given on a first-come, first-serve basis!

Still need to know more?  For additional information about the event, please contact Lesly Allen with the South Salt Lake Arts Council at 801-718-2003 or lallen@southsaltlakecity.com.  We hope to see you all there!





And send Julie  Julie Joos at c9groupllc@gmail.com and email  with the following information

flavor of Labor invitation

Hogshead Reserve – Just a few cases left

Hogshead Reserve on Wooden structure-1Thank you so much to all of you who have helped make this bottle release a smashing success.   We’ve worked hard to craft something we love so much we thought you would too.   Hogshead is a line of limited edition beers.  Edition 1 is almost sold out.  We have just a few cases left.  It’s not too late to get yours, but don’t wait.  Bottles available through the Brewery Bottle Store.


Dear Friends the DABC strikes again. We have applied for a club license to be able to serve you all of the tasty beer we make to include the full strength varieties. From time to time we do have non beer drinkers and gluten intolerant folks request wine and spririts. A Club license would allow us to serve you all properly. Tuesday we went before the commission. As a rare occurrence they had enough licenses, yet they did not award us the license and put us “on hold”. Why you ask? DABC employee butt in and told the commission we are trying to “get around the consumption limits” and we should get a tasting license? ###ojerlejrejrelru!!!!!!! A not so happy Trent Fargher in the crowd piped up, “excuse me” ….that does NOT work for us. Does it work for You? Do you want to be restricted to a 5oz pour?
To read a bit more see the article in the The Salt Lake Tribune
 Utah's new liquor tasting laws quirky rules

At Ogden’s Own Distillery, the tiny hallway that leads to the bottling room and restroom also doubles as a tasting area where guests can sample the spirits and liqueurs made on site.

While the space may be cramped, owner Steve Conlin isn’t complaining, because until July 1 — when a new law went into effect — tastings were prohibited at Utah distilleries. Previously, samples were allowed only at breweries and wineries.

In recent months, distilleries were getting around the restriction by applying for special educational permits from the Utah Department of Alcoholic Beverage Control, which allowed tastings as part of distillery tours.


Earlier this year, lawmakers decided they needed to fix that loophole.

But in the process of giving distilleries the ability to legally offer tastings, the Utah Legislature also decided to add new restrictions, which manufacturers say has complicated the sampling process at wineries and is causing financial havoc at Utah breweries.

Under the new tasting law, all liquor manufacturers must now create a “distinct area for consumption” — something akin to the Zion Curtain that new restaurants serving liquor must have — so that tastings are “outside the view of minors” who may be on the premises.

At Ogden’s Own, where space is minimal, Conlin decided to place a tasting table in the back hallway and separate the area with an accordion screen made of wicker.

“While it feels a little silly to be sampling in a hallway, we’re making do,” said Conlin. “We’ve kind of just learned to work around it.”

Customers don’t seem to mind paying the small tasting fee — another requirement of the law — but most think the separate tasting area is strange and unnecessary.

“It’s silly,” said Ogden resident Matt Hinds, who was at the distillery to sample the new Porter’s Peach Liqueur, a blend of peach and whiskey. “Most people know that if you’re coming into a distillery you’re probably going to see alcohol.”

“It’s the dumbest thing ever,” added customer Kevin Smith. “It makes more sense to just have [the distillery] be for 21 and older.”

Burning brewers • Under the new tasting law, the total amount of liquor served at one time cannot exceed: 5 ounces of wine; 2.5 ounces of spirits; or 16 ounces of beer, heavy beer or flavored malt beverage.

Trent Fargher, owner of Shades of Pale Brewing in South Salt Lake, said the new law “doesn’t work for brewers,” especially when customers want to sample higher-alcohol beers — which in Utah must be sold in bottles.

“You can’t open a beer and pour out 2 ounces and save it for later. It’s not going to taste the same in two hours,” he told the DABC Commission earlier this week. “It’s a problem for carbonated beverages that oxidize quickly.”

It also means a lot of beer gets poured down the drain, along with profits.

Fargher said this is not a problem for beer that is 4 percent alcohol by volume (3.2 percent by weight), because it can by sold on tap. It also doesn’t affect spirits or wine, as the latter can be packaged in pressurized, sealed bags to minimize oxidation.

A long-term solution would be for the Legislature to “allow us to pour full-strength beer on tap,” Fargher said. That’s unlikely, so Fargher has decided to apply for a club license to allow customers to try any beer that Shades of Pale offers without a size limit.

Nina McDermott, the DABC’s director of compliance and licensing enforcement, told the liquor commission earlier this week that she was concerned about such a request.

“Are they just looking for a way to circumvent the [tasting] law?” she wondered.

The situation caused enough doubt among commissioners that Fargher wasn’t granted a club license this month — even though one is available. He is still on the waiting list.

Food requirements • The tasting law has another quirk: requiring distilleries, wineries and breweries to have “substantial food” available for those who are sampling. Customers aren’t required to buy food, but a sign letting them know it’s available for purchase must be in clear view.

Lawmakers didn’t define “substantial food.” They left that up to the DABC, which will begin formulating a new rule in coming months.

The wording is problematic, said McDermott.

“No one wants to go in and start listing foods,” she said in a recent meeting of the DABC’s advisory board, made up of bar, restaurant and liquor manufacturers. Liquor manufacturers are not required to have full food-preparation facilities as a restaurant or dining club does, the law states, but on the other extreme, they can’t offer just pretzels or peanuts, said Sheila Page, the assistant attorney general representing DABC. “Everyone agrees it shouldn’t be just popcorn or a bag of chips.”

At The Hive Winery in Layton, owners Jay and Lori Yahne offer packaged snack packs with cheese, dried fruits and nuts, which have met with DABC approval.

At Sugar House Distillery in Salt Lake City, owner James Fowler will heat up ramen noodles on a hot plate for tasters who want it. But in the past four weeks since the tasting law went into effect, he said, “I haven’t sold a single one.”