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Dry Dock Brewing Company Welcomes New Head Brewers

Tim Evon & Alan Simons
Hannah Carlson

If you haven’t been to Dry Dock Brewing Company, make it a priority.

Going on its tenth year, this Aurora, Colorado based brewery has been mostly known for its Apricot Blonde. Though the Blonde is sure to be a continued crowd favorite, we suggest going to the North Dock or South Dock locations for a line-up of new brews.

The series of new beers that are hitting the shelves and taps of Dry Dock are no coincidence. The brewing company welcomed Tim Evon and Alan Simons (who will head up the North and South Dock, respectively) in June of 2015. And neither brewer is wasting time setting goals within the company.

Their plans for the immediate future? More Germans. More Belgians. More sours. More ‘Dry Dock’ taste and quality.


Evon, who started as a home brewer and self-proclaimed “beer nerd” is bringing his experience and talent, honed while training in Munich, Germany, to Dry Dock.

“I took the most out of the German way of doing things, and the German way of thinking,” says Evon. “I like minimal ingredients and drawing as much out of them as possible. Drinkable and repeatable, but also insanely complex.”

Evon’s love for German beer grew thanks to the complexity of the style. It’s time consuming. It’s difficult. It requires extensive knowledge. Luckily, the time and energy is not wasted.

“The beer I’m making tends to be more on the subtle and most subtle-complex drinkable side,” says Evon. “Ones that you can drink a lot of and not even think about it.”

Simons, who came to Dry Dock from Backcountry Brewery in Frisco, Colorado, is striving to follow the brewery’s successful philosophy.

“[Dry Dock’s Philosophy] is to make a lot of different beers. Make them clean, authentic. I want to have an impact on some new beers they’re producing, or tweaking some beers if they let me,” Simons says.

There’s no arguing that this philosophy has led Dry Dock to blissful success. The brewery, which started with a miniature 900-foot-tap room in 2005 has grown into two tasting rooms – both much more spacious than 900 feet. They’ve also racked in numerous awards, including over 20 Great American Beer Festival medals, something not unfamiliar to Simons. Simons won a silver GABF medal for Backcountry Brewery’s Saison du Summer (now called Imperial Saison) and May Bock. Despite the honor, Simon is modest.

“Right now, I’m just trying to get my feet wet at Dry Dock. It’s overwhelming in a good way,” Simons says. “It’s nice to win [a medal] as a brewer, and we will be trying to do that again.”

Keep an eye on Dry Dock, and what Evon and Simons are up to at their website (

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