Native Americans taught us to use every part of the animal, a favor our professional sports owners repaid by using every part of their stereotype. Making pizza 'n beer from every part of the grain: Dad & Dudes Breweria. The just-opened compromise of a father/son team who couldn't agree on whether they wanted to start a brewery or a pizzeria, Dudes serves up 'zas n' calzones actually made from the spent grain of the beer they brew, all in a space outfitted with wood paneling salvaged from an old barn, and grain-silo-evoking rusted sheet metal that's now only useful for storing large quantities of tetanus. The recycled pies themselves rock a crust somewhere between Colorado-style and original, and can be fortified with unusual "Ultimate Toppings" (from salami, to seafood like calamari/clams/oysters), or done-up in preset styles like "The Besto of Pesto" with pine nuts/ mozz/ ricotta/ mushrooms/ prosciutto, or the Jamaican jerk chicken/ three cheeses/ caramelized pineapple "Da Rasta Mon", though order it latenight, and you'll be lucky if it makes it to your table before eating itself. Though they still need a couple more weeks to fully ferment, their own beers (brewed seven days weekly in their own converted keg system) will include an American red ale, a "full bodied" coffee stout made from locally roasted beans, a "clean" pale ale, and an "easy drinking spicy" rye ale -- the recipes for which were largely found by scouring Craigslist for homebrewers, presumably after sifting through the thirteen-hundred results yielded by a search for "frothy head". For now, they're pouring six local, rotating taps, including Dry Dock, Odells, Oskar Blues, and Elk Mountain Brewing, who unlike pro sports teams, don't have to worry about their namesake Sioux'ing them.