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The solution? Beer

Patrons enjoy craft beers and food during dinner time at Cazuela's Grill & Brewery. (Courtesy of Cazuela'S Grill &Amp; Brewery)
Patrons enjoy craft beers and food during dinner time at Cazuela's Grill & Brewery. (Courtesy of Cazuela'S Grill &Amp; Brewery)
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Being located off the beaten path can make it difficult to attract new customers. But, Cazuela’s Mexican Grill and Brewery seems to have found its way around the problem.

Cazuela’s has added a brewery to its restaurant. The brewery celebrates its first anniversary at the beginning of 2014.

“We wanted to give the people of the West Side another great place to get craft beers,” said Jude Sanchez, Cazuela’s general manager. “And, we are located in a tucked-away area that is not well-populated. As a restaurant being more tucked back, people didn’t try to find a Mexican seafood place, but they always go out of their way to find a brewery.”

Cazuela’s brewery offers up eight of its craft beers on tap: Acapulco Gold, a Mexican lager; Piedra del Fuego, a stoned beer; Extra Special Bitter (ESB), an amber beer; Panama Red, a red ale; Chupacabra, an India Pale Ale (IPA); Hefeweizen, a German wheat beer; Robusto Porter, a dark beer; and Papacabra, a double IPA.

Sanchez encourages new customers to give Cazuela’s IPA a try.

“It’s a different-style IPA,” he explained. “People get scared when they hear IPA. Ours is a little different, it’s well-malted. … People who don’t drink IPAs love our IPA. Give IPA another chance.”

Cazuela’s just introduced two new craft beers, a double-bock beer called the Inebriator and the Oatmeal Stout, a “very nice, well-balanced stout.”

“The Oatmeal Stout is kind of a neat beer,” Sanchez said. “We use local oat from a feed store near Corrales. Rolled oats, it’s kind of characteristic of the beer. It has a coffee-like texture. It’s a little nutty.”

The Inebriator has a malty sweetness to it. The hoppiness is “nil to none” and it is a very well-balanced, full-bodied beer, according to Sanchez.

“It’s a great comfort beer for the winter,” Sanchez said. “As the season gets colder the beer gets darker.”

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