Tommyknocker Brewery Idaho Springs

The nachos use spent grain chips (derived from malted barley or wheat) and a beer‑based cheese sauce, both containing gluten, and they are prepared in a shared fryer, creating cross‑contamination risk.

The pickles are hand‑breaded, which almost certainly uses wheat flour, and they are fried in a shared fryer that also cooks gluten‑containing foods, creating a high risk of cross‑contamination.

The Giant Pretzel is made from wheat flour, which contains gluten, and it is prepared in a shared kitchen with shared fryers and prep areas, posing a high risk of cross‑contamination.

The Blood Orange IPA is an India Pale Ale, which is traditionally brewed with barley malt that contains gluten, and the brewery has shared equipment that could cause cross‑contamination.

Burro Verde is a light lager, which is brewed with barley malt and therefore contains gluten; it is not a certified gluten‑free or gluten‑removed beverage.

Butthead Bock is a traditional doppelbock brewed with barley malt, which contains gluten, and is served in a shared kitchen environment with cross‑contamination risk.

Cocoa Porter is a malt-based ale; the mention of honey malt indicates barley-derived ingredients, which contain gluten, making it unsafe for celiac disease.

Crispy Colorado is a lager brewed with barley malt, which contains gluten and is not safe for celiac disease.

Doppelbock lagers are traditionally brewed with barley malt, which contains gluten, making them unsafe for people with celiac disease.

Jack Whacker Hazy Wheat is brewed with wheat, a gluten-containing grain, making it unsafe for anyone with celiac disease.

Mountain West is an India Pale Ale that uses malted barley (or other gluten-containing grains) for its body and flavor, making it unsuitable for a gluten‑free diet.

Harvest Pumpkin Ale is a traditional beer brewed with barley (and possibly wheat), which contains gluten, and even with a shared kitchen there is cross‑contamination risk.

A brown ale is traditionally brewed with barley malt, which contains gluten, and the restaurant’s shared kitchen and equipment increase cross‑contact risk.