Now & Then
Fast forward to 1997 when the reality of moving to Houston to work as a geologist began to sink in, Mic and Molley Heynekamp realized the key to living a mountain lifestyle was to transform their home brewing hobby into a business and in 1999 they found the open door that led them to launch Socorro Springs Brewing Co. During the next several years as Socorro Springs thrived and grew, Mic pursued an airline career before realizing being home and raising a family was more important and that it was time to find the path to the mountains and rivers of Colorado. In 2004 Socorro Springs Expanded to its current facility including a new 10 bbl brewhouse and 6,000 sqft restaurant. They didn’t stop there and in 2008, they decided that Buena Vista was the key to their dreams and began investigating the possibilities.
During the decade that transpired from when there were just a few dozen Colorado microbreweries to when they decided to call Buena Vista home, nearly 200 microbreweries were started. The Heynekamps knew that to be successful in such a competitive arena they had to produce beers that were exceptional. In 2009, The Heynekamps moved to Buena Vista with their relatives Brian England and Ryan McFadden who were to manage Eddyline. Eddyline initially began as a brewpub featuring wood-fired pizzas and grilled items in a location on the banks of the Buena Vista river park brewing on a three barrel brewery. By the second summer capacity had been reached at 400 barrels (1 barrel = 31 gallons) and the planning process had begun to build a bigger brewery and canning facility to can the Eddyline beers.
Eddyline opened in May 2009 over the CKS Paddlefest weekend with the goal of serving exceptionally drinkable beers suited for any outdoor adventure whether just a quick play session in the river, celebrating a tough 14’er, mountain biking any of the epic single track, or just kicking back on the deck overlooking the beautiful Arkansas valley.
In September 2011, Eddyline opened its production brewery and started canning their CrankYanker IPA. Eddyline chose cans over bottles due to their much smaller environmental impact, better ability to preserve the quality of the beer, and suitability to be enjoyed in an outdoor environment. Over the next 3 years, Eddyline saw a significant increase in production and sales. In 2013, they ran out of production capacity and set out on its largest expansion yet.
In 2014, many exciting events have happened! Long time manager, Brian England purchased the Eddyline Restaurant at the South Main and Ryan McFadden set off on his own adventure opening Spoon It Up off Main Street. Plus, Eddyline Brewery started a $3 million expansion. Most recently, Brian England was appointed as CEO of all Eddyline operations. Eddyline is well on their way to becoming an industry leader. Stay tuned for more exciting endeavors!