Stage Stop at Mash Mechanix.
Who pours the beer at Mash Mechanix.
Mash Mechanix Brewing Co. opened downtown at 429 E. Pikes Peak Ave. as a six-tap rotating-pour brewery with a back lot it shares with a pinball arcade. The taproom is small, the beer list changes weekly, and the crowd is the friendliest you will find downtown. Their /smokehouse page describes Stage Stop as food available daily — and we like it that way. The pour is theirs. The smoker is ours. The back lot ties it all together: covered, heated in winter, fully fenced for dogs in summer. Mash leans into rotating styles — a hazy IPA on one tap, an oatmeal stout on the next, a Czech pilsner you would not expect to find downtown but is somehow always cold. The crew rotates weekly. The food does not. We are out there Thursday through Sunday, smoking under cover, watching the line form by the pinball machines. When Mash sells out of the beer you wanted, Phantom Canyon is a five-minute walk away. Most nights, you will not need it — Goldspring Lager is usually still pouring.
mashmechanix.com →The brewery pours. We feed.
It was the second-ever brewery partnership for Stage Stop, and the one that proved the model could work outside the ranch. Six taps that rotate weekly, a covered heated patio, walking distance to Phantom Canyon Brewing if Mash sells out of the beer you wanted. The owners pour the kind of beer we want to eat brisket with — clean lagers, restrained IPAs, an oatmeal stout that does not apologize for being one. They send their guests our way. We send ours theirs. Mug Club gets a dollar off any pint of theirs at the bar, and double points on the Stage Stop card.
What pairs with what at Mash Mechanix.
Three pairings the pitmaster and the brewer agreed on. Order with confidence.
Pairings written by Chef Eve with the brewer. Updated whenever the tap list changes.
What we cook at this trailer.
Same recipes as the Cantina, scaled to a trailerkitchen. Sauces are Eve’s. The pickle brine is Eve’s. If it’s on the menu here, she signed off.
See the full menu→- The 14-Hour Brisket sandwichOn the line
- Burnt-End Mac BowlOn the line
- Pulled Pork plateOn the line
- St. Louis Ribs (Fri–Sun until they're gone)On the line
- Sauce flightOn the line