Skull Tree Brewing makes big flavors in small space

Head brewer Ty Martinez talks with co-owner Bob Glisczinski on Monday morning at Skull Tree Brewing in north Casper. (Dan Cepeda, Oil City)

Story by Brendan LaChance for Oil City News

Casper has a new brewery in town, but you might need to pull out your map to find it.

Skull Tree Brewing sits tucked away at 1530 Burlington Ave. in a little building constructed in 1919.

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The four owners Ty and Nicole Martinez and Bob and Cindy Glisczinski did most of the reconstruction themselves on the building, which opened its doors on December 20th.

They’ve also been been busy constructing beer.

Oil City sat down to talk with Skull Tree’s owners about their recent opening and their hopes for 2019.

Oil City: Your logo is a bison skull with tree branches growing out of the horns. Why Skull Tree?

Ty Martinez: It’s an image I saw at a concert. There was an actual cattle skull on a dead tree and I liked how the branches and the horns of the skull blended together. I locked that image into my head and just drew it one day and asked Nicole what she thought of it.

OC: What did you think when you saw Ty’s drawing?

Nicole Martinez: I thought “skull tree” and the name just stuck.

Ty: From there we refined it a lot with help from Bob and Cindy. It wasn’t the first go around.

Bob Glisczinski: I think the best question is what concert was it?

Ty: Nine Inch Nails and Sound Garden at Red Rocks.

OC: Who’s the scientist behind the beers?

Ty: I guess I am.

Nicole: I guess.

Ty: But we’re all a part of it. Once it is made of course we all taste it and sometimes changes come out of that.

OC: You have four beers on tap right now. Which do you recommend to new customers?

Bob: Well, I’m sure all of us have a different answer for that. I would say the High Plains Harvester. It’s a local. Local hops. Wyoming grain from Wyoming Malting Company down in Pine Bluffs.

Ty: A third of the hops used in the Harvester were grown in Casper by our friends and families and ourselves. Many hop varietals in there.

Cindy: It’s our first beer that we made.

Bob: It turned out really good and we’ll do it every year. Once we harvest, we’ll do it again.

Ty: County 1 is another beer we suggest to people. It’s not as hoppy.

Nicole: That’s the one I suggest.

Bob: County 1 is going to be our flagship. It’s the one we’ll always have.

Ty: That one’s made with honey.

Cindy: And the honey comes from Worland.

OC: What sets you apart from other brewers in Casper and Wyoming?

Bob: Small kids on the block.

Nicole: New kids on the block, that’s right.

Bob: We’re a tight knit brewing family.

Ty: We’re definitely a boutique craft brewery. We’re going to have a bunch of seasonals, experimentals and one-off beers.

Bob: And our size. I mean you see how small our place is. It’s just a nice little place to come in and have a beer and conversation. No televisions. Just beer and conversation.

Cindy: Do you want to explain what we mean by one-off beer?

Ty: Those are small batches that will only be available here.

OC: So your other beers are available elsewhere?

Bob: Casper Beverage is distributing for us. We’re at Old Chicago, Keg and Cork, Gaslight Social, Liquor Shed and what are the other ones?

Ty: Double D and White Wolf in Douglas.

OC: You mentioned earlier that you’ll have crowlers available. What are those?

Ty: That’s a 32 ounce can which we can fill and seal with any of our beers and people can take home.

OC: What are your hopes for your first year?

Nicole: Make good beer.

Bob: We’ll be doing a lot of brew fests this summer.

Ty: We want to get involved in the community.

Bob: We’ve given Food for Thought some hops that they can grow. We want to do some ventures that will support them.

Ty: We’re also going to brew the Resilience IPA.

Bob: For Sierra Nevada. It’s to support the fire victims out in California.

Nicole: We also give all our used grain to local ranchers to feed livestock.

OC: Are you just doing beer?

Ty: We also have root beer.

Cindy: And sparkling water.

OC: Anything new in the pipeline?

Ty: Oatmeal Stout.

Bob: That should be ready in about three weeks.

OC: When can people come in?

Bob: 3 to 8 p.m. Tuesday through Saturday.

OC: Anything else you want to say to the people of Casper?

Cindy: Come try our beer.

Bob: Yeah, come try our beer.

Head brewer Ty Martinez hoists bags of malt into the hopper during the early brewing stages for their signature golden ale on Monday morning at Skull Tree Brewing in north Casper. (Dan Cepeda, Oil City)

Skull Tree Brewing co-owner Bob Glisczinski looks into the vat as the grains are soaked and cooked during the early brewing process on Monday morning. (Dan Cepeda, Oil City)

(Dan Cepeda, Oil City)

Head brewer Ty Martinez jots down notes during the brewing process on Monday morning at Skull Tree Brewing in north Casper. (Dan Cepeda, Oil City)

Skull Tree Brewing has a small tap room in the front of their building in north Casper. The room will soon have a crowler canning system so customers have the option to take home 32oz cans. (Dan Cepeda, Oil City)

Skull Tree Brewing will feature a number of signature beers as well as a rotating selection of seasonal and experimental brews made at the small brewery. (Dan Cepeda, Oil City)

The little Skull Tree Brewing in north Casper will have a patio on the side that will open up during the warmer months, with room for food trucks in front. (Dan Cepeda, Oil City)

(Brendan LaChance)

Skull Tree Brewing owners Bob and Cindy Glisczinski and Ty and Nicole Martinez pose in the brewery space on Saturday afternoon in north Casper. (Brendan LaChance, Oil City)