Nano 108’s Weekly Specials: How to Get the Most Out of Every Visit
Make the most of Nano 108’s weekly specials—from $2 tap beers to teacher discounts—but there’s one insider trick you haven’t heard yet.
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Food Trucks at Nano 108: How the Rotating Schedule Works
Here’s how Nano 108’s rotating food truck schedule keeps things fresh every month—and why checking ahead could make or break your visit.
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Nano 108’s Veteran-Founded Story: Small Batch, Big Mission
Learn how military discipline turned Nano 108 Brewing Co. into a Colorado Springs legend—but their real mission goes far deeper than beer.
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Nano’s Favorite Colorado Springs Breweries
Find out which Colorado Springs breweries made Nano’s top list — from veteran-founded gems to pet-friendly patios, the picks will surprise you.
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Beer Tasting Notes – November 10
Welcome to Drinking N Stuff This week’s tasting leaned lighter — lagers, blondes, and one killer IPA in the mix. A few surprises, a few letdowns, but overall an easy-drinking lineup. Deluxe Lager – Three Floyds Style: Lager | ABV: 4.5% | Rating: 2.7/5 An authentic lager with a malty-corn backbone and a clean, crisp…
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Beer Tasting Notes – November 3
Welcome to Drinking N Stuff A mix of styles this week — everything from Belgian funk to heavy stouts and sweet cider.Some hits, some misses, but a fun lineup overall. Here’s how the night went down: Acme – Paradox Style: Pilsner | ABV: 4.8% | Rating: 3.2/5 Crisp, clean, and spot-on stylistically. Well-balanced and easy-drinking…
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Beer Tasting Notes – October 27
Welcome to Drinking N Stuff — Beer Tasting Notes, October 20 Another week, another round of beers from all over the map — from white chocolate stouts to blood orange wheats.
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Beer Tasting Notes – October 20
Welcome to Drinking N Stuff. Another week, another round of beer experiments — some good, some… let’s just say “educational.” Here’s the honest breakdown from our tasting crew this week:
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Beer Tasting Notes – October 13
Welcome to Drinking N Stuff Once a week, I get together with a select group of friends for a beer tasting — and I figured it was finally time to start writing it all down.
