It’s another year in the books as Ten Fifty-Five Brewing celebrates their fifth anniversary from 2 – 9 p.m. on Saturday, February 3.
In order to start another year in the right direction, there will be new and limited brews for you to try, and food by Chef Ivor Cryderman and Forbes Meat Company.
Live music will be provided by Leila Lopez.
It’s also going to be a big year for the brewery as they expect to open their new downtown location at 110 E. Congress St.
The 3,880-square-foot space between 6th Avenue and Scott Avenue will increase brewing production and include a restaurant focusing on local craft sausages.
Featured Beers
- Saltbush Imperial Stout (special bottle release at the event)
- Sugar Skull Milk Stout – made with vanilla beans and cacao nibs
- Grapefruit Leap Shandy – blend of Leap Pale Ale and grapefruit juice
- Koko Samoa Evergreen Holiday Ale – Evergreen Holiday Ale brewed with Koko Samoa, a chocolate brought in special from Hawaii
- Orange American Hefeweizen – includes zest from over 60 naval oranges
- More beers to be announced
Also, soak in the tunes of Leila Lopez as she performs live throughout the length of the party.
Ten Fifty-Five Brewing is located at 3810 E. 44th St. For more information, call (520) 461-8073 or visit Ten Fifty-Five’s Facebook Event Page.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
