Long ago, we crowned Garden City the Treasure Valley's booze belt. It's about to get even boozier. County Line Brewing is preparing to open up shop in the former Kilted Dragon space at 9115 W. Chinden St., Ste. 107, next to Homebrew Stuff.
"We had tried to enter into what's called an 'alternating proprietorship' with Kilted Dragon but shortly after we signed a sublease with them and started working on our federal paperwork, they went out of business," said County Line co-owner Zack Kiehl.
Kiehl and his wife Laura took over Kilted Dragon's lease and began adding their decorative touches to the space.
In addition to a new coat of paint, Kieihl said County Line's tasting room will boast new tables and chairs, two additional TVs that will play college sports, and a room that features brewery merchandise and showcases local craft furniture.
County Line will offer a variety of signature beers, including: Bridging the Gap Blonde Ale, Mexican Mocha Porter, City Slicker Lemon Basil Blonde and Blushing Bride, a white IPA infused with hibiscus. Kiehl also plans to serve a selection of local wines and beers and to partner with food trucks to park on the premises.
At this point, the brewery's federal, state, county and city permits have all been approved and Kiehl is just waiting for Central District Health inspections.
"We're shooting for opening in March," said Kiehl. "We'd love to be able to be open for March Madness, but we will see if we're there."
For more info on County Line Brewing, visit facebook.com/countylinebrewing.
In other opening news, everyone's favorite fried friends, Guru Donuts and Boise Fry Co., are hosting a grand opening bash at their new shared location at 204 N. Capitol Blvd. The party goes down First Thursday, Feb. 5, 6-10 p.m. and will feature free samples of fries and donuts, as well as coffee from Maps Coffee in Hailey. The event will also include a donut-themed portrait exhibit from artist Paige Weber and live music from Bread & Circus, which describes itself as "southern boogie music with a pinch of white bread soul rolled in a metric ton of improvisational rock and roll."