On July 11, Bolero Snort Brewery, the Ridgefield Park-based, bull-themed beer company, began demolition in preparation for building a space of its own in Carlstadt, NJ. (Visit Website)

Since 2013, all of Bolero Snort’s beer has been gypsy-brewed, having been produced in facilities all over New Jersey with out-of-state additions, like Dallastown, PA and the Bronx. One of the company’s owners, Bob Olson, said this has its challenges, comparing the process to “chefs that use somebody else’s kitchen.”

With gypsy brewing, companies like Bolero Snort must work in accordance with other facilities’ schedules, which can pose limitations with adding ingredients, allowing for the beer to sit and determining a time to package the beer. Olson said there is also a learning curve when it comes to using different facilities’ equipment.

Gypsy brewing for five years was never Olson’s plan. Due to changes in the law in 2012, he opted to follow the contract brewing business model, positioning Bolero Snort as a wholesaler. The company’s current license does not currently permit them to sell anything directly to consumers, but once the Carlstadt facility opens, Bolero Snort’s wholesaler license will transition to become a brewery license, allowing people to purchase and consume beer on-site.

Despite the challenges that gypsy brewing has posed, Bolero Snort Brewery has produced over 100 types of beers to about 250 retail and draft locations. According to its website, the gypsy brewery “strives to create hand-crafted ales and lagers that are influenced by both traditional and emerging styles” with its “own bold spin.”

In addition to its long list of IPAs, the company produces several adjunct-heavy beers. Bolero Snort’s Orange Cream Pop IPA—one of its most notable adjunct beers—led to the creation of what Olson referred to as “more fun and culinary-inspired beers.” From pineapple and cinnamon to waffle cones and Oreo, Bolero Snort is not afraid to experiment with different ingredients.

When creating a new beer, Olson said he will often think about specific flavor profiles, such as a s’more.

“We’ll put chocolate bars and marshmallows and graham crackers into the beer,” Olson said. “We also think about the grain bill…the different chocolate malts or caramel malts that will give us those same flavors that we’re looking for with the fun stuff we’re adding in and [it will] also give it a little bit more of a traditional brewing way.”

Now, with an estimated spring or summer 2019 opening, Bolero Snort will have the luxury of brewing beers in-house in its 17,000 square foot space, while receiving feedback from customers in person. Much of the company’s interactions with customers is over social media or at festivals to which the beer is sold. With the opportunity to host tours and allow customers to try beer in a 2,000 square foot tasting room, Bolero Snort will have ample opportunity to communicate and connect with those who drink and purchase its beer.

“I look forward to when we’re in charge of beer from grain to glass,” Olson said.