milieu fermentation company Announces Denver Area Opening

Amongst the rash of brewery closures throughout 2023, it is refreshing and reassuring to hear of a new brewery planning to open their doors in 2024. milieu fermentation company is giving us hope for the new year by announcing their plans to open in the former Ursula Brewing space in Aurora with a target date of late Spring.

milieu is defined as a person’s social environment – “the place, time, and circumstances in which our socialization occurs,” as Rob Bessett explains. “In other words: the vibe.” Rob, Head Brewer / Director of Brewing Operations, and Andrew Bergeron, Director of Business Operations, are the Co-owners bringing milieu to life. If Rob’s name rings a bell alongside Ursula Brewery, that’s because he was the Head Brewer for the newly shuttered brewery for nearly 3 years. Suffice to say that he knows the equipment well. Andrew will bring 10+ years of financial analyst experience to guide the pesky making money side of milieu.

Photo courtesy of milieu fermentation company

Rob lays out the mission of milieu fermentation as “aim(ing) to connect with our community through thought-provoking beverages and to curate an inviting and captivating taproom experience.” As one might guess, the use of fermentation in their name is strategic. Rob says “our goal is to offer a beverage for all walks of life, and offering options outside of beer is essential in reaching that goal. That’s why ‘fermentation’ is in our name.” While the focus will be on the beer, there will also be non-alcoholic offerings in addition to other fermentations. Rob’s experience at Stranahan’s and Kathinka Labs could very well play a part in what milieu will be fermenting in the future.

Photo courtesy of milieu fermentation company

milieu fermentation is offering a ray of hope for 2024 and good things to come in the craft beer world. Their location next to the booming University of Colorado Anschutz Medical Campus should prove to be a popular destination. We look forward to following their progress and eventually tasting their fermented creations.