Bar and Brewery Moving in Colorado Springs

The installer's schedule comes first, and it tends to be long. Tanks and the chiller often leave through a roll-up door on their own day. We plan taproom loads for the days the dock is free, and we keep glassware and stools staged away from the production floor so installers are never working around cartons.

Taprooms downtown and in Old Colorado City usually load from the street or a shared alley, while production breweries on the east side often sit in flex units with a roll-up door and a shared lot. Before the date, confirm who can open each building, when the landlord allows trucks, and what proof of insurance the property expects from us before move day. If the old taproom keeps pouring through the changeover, we can move the back office and spare seating first and the bar last.

A taproom's weak points are glass and heavy tops. Glassware rides in divided cartons, never loose in tubs. Slab tables come apart from their bases, the tops travel on edge in blankets, and hardware is bagged to each base. Back-bar cabinets and coolers are padded at the corners and strapped upright.

Empty kegs still carry pressure risk if they have not been vented, so the brewer confirms each keg is empty and depressurized before our crew handles it. Taproom floors are often sealed concrete that shows every scrape, and we lay runners wherever loaded carts turn or cross a threshold. On arrival, the manager points out where each station goes, and the installer and licensee finish their own work before the first pour.