Adamant Brewing and Blending is a mixed-fermentation, oak-focused beer project in Boulder, Colorado. We’re doing rad things in the space formerly utilized by our friends Cellar West Artisan Ales, who moved over to nearby Lafayette, CO in 2018. Our process takes inspiration from the wild and sour producers of the old world and the many fermentory driven offshoots populating the American and International beer industry today. 

Our general focus is on a variety of wild and sour beers, finding their own way out of a stylistic paradigm to be appreciated as something simple and all their own. Often called Saison, Farmhouse, Spontaneous, Lambic, Geuze, Trappist, Wild, Sour, Infected, Continental, and many other names, types of beer which fall somewhere in this wide spectrum will find their way to your palate soon! Enjoy our libations in the quiet and quaint North Boulder Adamant tasting room and/or take home a growler – pre-packaged beer is also in the works.


Adam Kandle

You may recognize Adam Kandle from his years of involvement in the Colorado brewing industry. Adam moved to Denver from Louisville, Kentucky in 2006 to continue his career in restaurant / hospitality in the Rocky Mountain region and was quickly drawn to the thriving brewpub scene of the Front Range. After a few years of homebrewing he found himself working at a homebrew store in Boulder. There he met Greg Kallfa and the two opened their own shop in 2013, Boulder Fermentation Supply. In 2015 Adam and Greg added on VisionQuest Brewing Company. Both the homebrew shop and VisionQuest were well received in Boulder and continued growth has resulted in two expansions in four years. Currently VisionQuest is continuing to see growth in on-site taproom business as well as distribution to select retail accounts. The brewery on 47th St. offers live entertainment three to four nights a week and up to twelve rotating ales, lagers and kombucha. This oak project will allow the VisionQuest family to continue expansion organically without straining the Vision Quest cellar.



Many of our offerings will be not-that-sour. Many beers will be slightly sour. Our favorites though, and we plan to produce a lot of favorites, will be “pretty sour”. Almost everything we ferment is inoculated with wild or highly attenuative yeasts. Dry beer, sour ales, foraged ingredients, oak, small batches and experiments are this brewery’s foakus