Welcome to The Post!

We brew beers that are gosh darn delicious and fry up the crispiest, juiciest hot chicken around. Our kitchen, run by chef Brett Smith, serves family-style comfort food cooked with the love of your grandma and the skill of a trained chef. Our award-winning beers have been purposefully crafted to pair perfectly with your meal. Featured by Guy Fieri on Food Network’s Diners Drive-Ins, & Dives, our gluten-free fried bird is better than the rest.

At The Post Chicken & Beer, we fry up crispy, juicy, Colorado-style fried chicken (which just happens to be gluten free) and pair it with award-winning craft brews. Our unique recipe is the result of years of research and tinkering by chef and partner Brett ‘Smitty’ Smith. At this chicken party, we only serve humanely raised, fresh, all-natural chicken that we brine for hours, dip in buttermilk, and dunk in seasoned gluten-free flour. Our pressure fryers keep our bird nice and juicy with a crispy crust, even late at night when you’re sneaking leftovers out of the fridge with the door open (we won’t tell).

We believe that hot chicken and cold beer is one of the best pairings in the universe, which is why our brewers work so hard to create such delicious suds. Our menu also includes farm-fresh sides, salads, sandwiches, tenders, and scratch-made desserts.

Since opening in Lafayette in 2014, we’ve been spreading the chicken & beer love up and down the Front Range.

Our Brewing Philosophy

Our brewers work hand in hand with our chefs to create a balanced offering of tasty consumables that complement one another. Our Great American Beer Festival medal-winning beers are flavorful, unique, and incredibly refreshing—the perfect foil to our Colorado-style fried bird.

Our beers are all about balancing flavor, aroma, and feeling. All of these components work together to result in feelings of satisfaction and appreciation—what we like to call ultimate drinkability. You don’t need to think too hard to figure it out. One sip and you’ll get it. And then you’ll want more of it.