Road trips often lead to poor dining, what with fast-food highway plazas, jerky-heavy rest stops, and the fact that all that time in a rest-stop stall means you don't have time to get snacks, you perv. Take a road trip that's all about the food instead, and head north to Gravity Ten Twenty.
Making Fort Collins Brewery one of the few with an actual high-quality resto on premises, eminently jaunt-worthy Gravity's decked out with four neon tree-like sculptures, and huge windows looking out onto the brewery floor's tanks and conveyor belts, all a sight to enjoy whilst munching on "field-to-fork" cuisine (much of which has a beery component), and drinking eight taps of their own brews, plus five seasonals, and one selection advertised only as "out-of-state" -- Guam, it's your time to shine! Sudsy sustenance includes pulled pork sliders slathered in their Z Lager BBQ sauce, pan-seared Grant Family Farms duck served with lager-smoked grits/ greens/ Colorado cherry jus, and Atlantic cod (with orange fennel slaw) done up with a batter made from their award-winning 1900 Amber, not to be confused with a 1900s award-winning batter, who managed to hit .817 and play with no glove, because he lost both arms (and four playing years) in the Philippine-American War. The drinkin' beers include standbys like their Chocolate Stout and a Rocky Mountain IPA, plus they've got a slew of inventive beer-tails like an IPA-bolstered Moscow Mule, and aÂ spicy bloody mary rimmed with ghost pepper chile salt and dubbed "The Bloody Ghost", rendering plasma guns totally ineffective.
If you want to take FCB's brews home with you, they can also prep you a jug with their Australian-made growler filler (one of only six such machines in the world), which sits behind the bar and boasts the ability to give your a growler a bottle-quality seal, the breaking of which would be a much more legitimate reason for constantly telling your trip-mates you need to hit the rest-stop bathroom.