Jackson Hole’s Brewing Renaissance: From Mountain Towns to Global Favorites

Nestled in the shadow of the Teton Range, Jackson Hole has evolved into a surprising haven for craft beer enthusiasts, where artisanal breweries blend rugged Western spirit with refined brewing craft. Once defined primarily by ranching and high-end tourism, this remote Wyoming valley now hosts a vibrant cluster of breweries that serve both locals and visitors with flavors as bold and diverse as the landscape itself. These establishments are more than just places to drink—they are cultural hubs where story, terroir, and innovation converge in a glass.

The rise of Jackson Hole’s breweries reflects a broader shift in how mountain towns cultivate identity and community. What began as small taproom operations in converted barns has grown into a dynamic craft beer scene anchored by pioneers like High Plains Brewing and moJAVIER Brewing. Together, these venues offer over 30 unique beers that showcase regional ingredients, bold experimentation, and deep respect for traditional brewing.

High Plains Brewing, founded in 2013, remains a cornerstone of the scene. Located just outside Jackson’s town limits, its flagship brewery delivers a compelling mix of Western-inspired flavors and modern precision. “We’re not just brewing beer—we’re brewing stories,” says longtime brewer and co-owner Mark Teague.

“Each recipe reflects the spirit of this land—earthy, resilient, and full of character.” Signature brews like Blue Stem IPA and Cheyenne Ale highlight local corn and hops, demonstrating how the surrounding wilderness influences flavor. MoJAVIER Brewing, a newer but rapidly growing presence, brings a different energy. Opened in 2018 with a mission to celebrate both tradition and daring innovation, its Teton Village location provides a modern space where visitors can sample everything from Hazy Climate III—a juicy, tropical-driven hazy IPA—to seasonal wildhyacinth sour, a nod to native flora.

“We want our tasting room to feel like a mountain lodge but with a laboratory twist,” explains head brewer Grace Chen. “Every batch either honors a classic or breaks new ground.”

Beyond signature offerings, Jackson Hole’s breweries distinguish themselves through collaboration and community engagement. Events like the weekly summer beer tasting at the MoJAVIER Taproom draw crowds eager to explore seasonal releases and limited brews.

Many taprooms feature rotating painter melhor makeovers, local music nights, and partnerships with national craft beer festivals, reinforcing the region’s role as a destination beyond Yellowstone’s gates. The growth of these breweries is also economic and cultural. Locally, they generate jobs, support regional suppliers, and contribute to Jackson’s reputation as a destination that values creativity beyond ranches and ski slopes.

“Craft beer has become a fifth season here,” notes Sarah Langston, a tourism reporter covering the valley. “Visitors now plan trips around brewery tours, food and beer pairing events, and seasonal releases.” Winter seasons see breweries pivot with seasonal rotations—think rich stouts and spiced nordics designed for cold mountain nights—while summer sparks ephemeral collaborations with national brewers, keeping the scene fresh and unpredictable. Sustainability is increasingly central, too, with many adopting solar power, composting systems, and zero-waste packaging to reduce environmental impact in this fragile ecosystem.

The appeal of Jackson Hole’s breweries extends beyond locals and tourists—it’s a reflection of a cultural shift toward intentional craftsmanship. In a place where wilderness and heritage matter deeply, these breweries embody a commitment to place: using earthbound ingredients, honoring mountain traditions, and fostering meaningful connections. Whether sipping a only-AV Beet Ale or a barrel-aged Tetonic Porter, patrons engage with more than a beverage—they partake in a story of place, purpose, and passion.

Today, Jackson Hole’s breweries stand as testaments to creativity thriving in unexpected landscapes. They prove that even in the most rugged corners of America, a craft beer scene can flourish—one hopped calculation, one fermentation, one mountain sunset at a time.