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There’s nothing better than cracking a cold one after a hard day crushing the slopes. But you don’t have to settle for a tailgate PBR. More and more craft breweries are popping up near ski resorts, bringing their fresh and creative suds to the schussing masses. The following are our favorite ski-town beers to put on your list.

The 11 Best Ski Town Burgers You’ll Ever Eat

Holiday Valley, NY: Ellicottville Brewery’s Blueberry Wheat

With just 60 trails and 750 feet of vertical, New York’s Holiday Valley is hardly Mammoth Mountain. But it has awesome blue runs, and a blueberry wheat beer to match. Ellicottville Brewery, just a snowball’s throw from the resort in downtown Ellicottville, has been making its flagship brew for nearly 20 years, and it still accounts for over half of its total beer sales. A winner of several awards, the 4.8 percent offering is widely considered the best blueberry beer in the state. “Nestled in a ski town, we owe our success to the skiers, who continue to choose it as their après beer of choice,” says the brewery’s Elizabeth Harvey. “It’s well-balanced with a powerful blueberry aroma and a touch of blueberry flavor. Not sweet, not overpowering, it’s a mainstay for our consumers.” Bonus: Pints are served with fresh blueberries.

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Stowe, VT: The Alchemist Brewery’s Heady Topper

In 2011, the first cans of 8 percent American Double IPA Heady Topper rolled off the Alchemist Brewery production line just two days after Tropical Strom Irene demolished the Alchemist pub in downtown Waterbury. Today, brewer John Kimmich operates two Vermont breweries, producing some of the hoppiest IPA on the local market. The Heady Topper’s hallmark is its citrus and pine character and a name, says Kimmich, arising from it being “brewed to taste and smell like great weed—all while being a damn tasty IPA.” Runner up: von Trapp Brewing’s Helles Lager, created by Johannes von Trapp (of The Sound of Music fame) who launched a brewery at Stowe’s Trapp Family Lodge to make an American version of the lagers he enjoyed in his ancestral Austria.

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Wildcat/Attitash Resorts, NH: Tuckerman Brewing Co.’s 50 Cent Day IPA

From the barrels of Tuckerman Brewing—located next to New Hampshire’s Wildcat and Attitash resorts and named for the backcountry hotbed of Tuckerman Ravine—50 Cent Day IPA traces its name back to something on the minds of all White Mountains skiers: the weather. Former Appalachian Mountain Club hut master Joe Dodge used to rate the daily weather on a local radio station. Listeners were supposed to save the day’s rating in a piggy bank, starting with a nickel and increasing in 5-cent increments to a top rating of 50 cents. A 50 Cent Day meant it was perfect weather. The tradition continues today, and also lives on in this 5.7 percent New England-style IPA, double dry hopped with tropical fruit notes and a mild bitterness. All this, says fan Jamie Storrs, makes it “super crushable after a day of skiing.”

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Grand Targhee, ID: Grand Teton Brewing Co.’s 208 Session

Located in Victor, Idaho, near Grand Targhee Resort, Grand Teton Brewing Co. is the original brewery of Grand Teton and Yellowstone national parks, handcrafting beer at the base of the Tetons since 1988. Its most popular: that would be 208 Session Ale, named for the state’s area code (yes, it only has one). The crisp, drinkable ale comes in at 4.7 percent, with a light malt body and subtle yet citrusy hop character. Brewed with 100 percent Idaho-grown grain, hops, and pure Idaho spring water, it’s only sold in Idaho and has become its top seller in the state.

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Alta, UT: Goldminer’s Daughter’s Alta Bomb

OK, so this one isn't as “crafty” as the others. But this drink from Goldminer's Daughter is as core and local as libations come, featuring a double shot of espresso dropped into a glass of PBR and chugged. According to their Facebook page, they’re “statistically proven to increase faceshots by 500 percent.” But perhaps the Alta Bomb's best attribute is giving you a little buzz and bounce in your ski step to continue shredding “the greatest snow on earth.” Says self-designated King of Après Adam Fehr, “They’re a great way to find your second or third wind in order to make it to après.” Bonus: towering views through giant glass windows of Mount Superior.

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Steamboat Springs, CO: Butcherknife Brewing Co.’s Amputator

At 7.2 percent abv, Butcherknife Brewing Co.'s Amputator might sound intimidating, matching the chainsaw-wielding psycho on its can, but take a sip and the IPA isn’t scary at all. "It has tangerine aroma notes and the bitterness is low compared to most IPAs," says brewer Nathan Johansing. "This sets it apart from most heavy IPAs. And we use Colorado hops." It’s so good, in fact, that it’s won town’s coveted Best Beer award six years in a row. And its head is as creamy as the snow atop Mount Werner. Try it—or the Sunshine Express IPA, which won gold at the Great American Beer Competition—at Butcherknife's taproom in Ski Town USA.

Courtesy Butcherknife Brewing Co.

Silverton, CO: Avalanche Brewing Co.’s Bonne Belle Vienna Lager

In December, Avalanche Brewing Co. moved into a new location on the only paved road in Silverton, doubling its brewing capacity and adding 12 tasting room taps. Flowing the most freely is its Bonne Belle Vienna Lager, named after its owners’ favorite backcountry ski hut: the Bonnie Bell Cabin. A malty aroma and slight malt sweetness give it a degree of toasted and roasted character, just like its drinkers after their ski day. “It’s the perfect refreshing brew that’s easy to drink after a long day adventuring in the San Juans,” says Mary Jane Carroll, who works for Elan Skis in nearby Durango. “And the owners and staff are awesome.” Alternate: the 8 percent Dawn Patrol Breakfast Stout.

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Telluride, CO: Telluride Brewing Co.’s Ski In Ski Stout

Brewed at 8,750 feet in the San Juan Mountains of southern Colorado, the oatmeal-based Ski In Ski Stout from Telluride Brewing Co. is brewed with an abundance of espresso and dry hopped with cocoa nibs, making it “smooth yet extremely complex—the balance of coffee and dark chocolate makes it perfect for breakfast or after a long day of skiing.” Slam one of these and you just might be able to make it to the top of 13,150-foot Palmyra Peak, with energy left over for a non-stop trifecta down Kant Mak’M, Spiral Stairs and The Plunge.

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Truckee, CA: Fifty Fifty Brewing’s Storm Chaser Lager

With a slew of the Sierra’s best ski resorts nearby, you’d better have a refreshing beer to quench the post-shred thirst of their skiers and riders. Such is the case with 5.7 percent Storm Chaser Lager from Fifty Fifty Brewing Co., winner of the Great American Beer Festival’s 2018 Brewery Group of the Year. And its sales help preserve the resorts’ snow. “It’s our lightly hopped lager that we do with our friends at Protect Our Winters,” says CEO Jordan Kobert, adding that it’s a popular choice for skiers in winter. “Proceeds go toward their efforts to help climate change. And we love the cause as winter is near and dear to our hearts here in Lake Tahoe.” Alternate choice: West Coast Haze, its best-selling hazy IPA loaded with calypso, azacca, mosaic, amarillo, and el dorado hops.

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Mt. Bachelor, OR: Deschutes Brewery’s Pacific Wonderland Lager

Located in Bend, Ore., and cranking out award-winning suds since 1988, Deschutes Brewery’s Pacific Wonderland Lager is “a sessionable lager befitting of the Pacific Northwest, and a dry-hopped beer befitting of everyday adventure.” In the winter, that adventuring takes place on the volcanic slopes of nearby Mount Bachelor, with skiers meeting at brewery afterward to share their tales. For good reason. The concoction combines citrusy Mandarina Bavaria hops with the floral and herbal flavors of Hallertau Herkules and Mittelfruhhops for a crisp, traditional lager you can pound after the slopes. Bonus: the 18 other beers on tap.

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After a hard-fought day schussing the slopes, nothing replenishes the fuel tank like a good ol’ burger, with just the right blend of protein, carbs, and yes, grease. We combed America’s ski towns and adjacent mountain resorts for the tastiest—and weirdest—beef between two buns, bringing you our unequivocal list of where to hang your helmet for the best hamburgers worth your fully salivated après-ski time and attention.

The World’s Best Apres-Ski Bars

Mammoth Tavern, Mammoth Lakes, CA

If Mammoth Mountain is big at 3,500 acres, all serviced by 28 lifts, so is the beloved Tavern Burger at Mammoth Tavern. Piled high with white cheddar, smoked bacon, lettuce, tomatoes, grilled red onions, and Dijon mayo on a toasted bun, it comes with sweet potato fries to pack an even bigger punch. Rumor has it that it wasn’t ore that sparked the California gold rush, but the Tavern Burger. “It’s one of the few burgers I actually seek out,” says longtime local and avid outdoorsman Scott McGuire. “And the 270-degree view from the bar is one of the best of any ski town, especially at sunset.”

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The Pioneer Cocktail Club, Tahoe City, CA

You won't be the first to explore the Pioneer Burger at The Pioneer Cocktail Club in Tahoe City; it’s one of the top-sellers in the entire Sierra Nevadas. Even with two 4-ounce smashed patties topped high with washed-rind, smear-ripened Italian Taleggio cheese, caramelized onions, and bacon, its biggest attribute is its “bacon secret sauce” melding it all together. Throw in a plateful of barbecue fries—and buns from a local bakery toasted with a garlic confit, parmesan butter—and it’s a gastronomical gimme. “It’s my total favorite in Tahoe City, and I eat a lot of burgers,” says local Daisy Barringer. Wash it down with a Sloppy Santa, a concoction of rum, bourbon, and cognac in a “clarified milk punch”—but then you might also want to order Brian’s Hangover Pozole.

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Coral Bar & Steakhouse, Big Sky, MT

Buffalo meat and blue cheese bump knuckles in Big Sky, with the Buffalo Bleu Burger at the 75-year-old Coral Bar & Steakhouse, just south of the resort in Gallatin Gateway. A perfect stop for those staying down-valley or heading back to Bozeman, the locally sourced, charbroiled buffalo burger comes with crispy bacon, bleu cheese, and a black pepper-garlic aioli. “This baby reeks of the Old West trail,” says owner Dave House. Just try not to stand too close to anyone on the tram to the top of Lone Peak the next day, or sit too close on the heated seats on the Ramcharger 8, the first eight-seat chairlift in North America.

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Michel’s Christiania, Sun Valley, ID

For the most succulent burger in Sun Valley, head to Michel's Christiania, a French restaurant frequented by Ernest Hemingway so often that he had his own table. Hailing from Burgundy, owner Michel Rudigoz and executive chef Laurent Loubot share a passion for classic French cuisine and it shows in their epic Le Burger Grille aux Truffes, made from prime cuts of beef with a truffle butter center and sautéed mushrooms (hint: Ask for a side of their outta-this-world morel sauce). “We’re really proud of it,” says Rudigoz, a former U.S. Olympic alpine ski coach whose medals adorn the restaurant’s Olympic bar. “We grind our own burger from our own filet ends, without adding any fat.” If for some reason, Siri can’t find it, just ask any local for “The Christy,” as it’s been known since 1959.

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The Bird, Jackson, WY

When its chefs “flip” the bird at The Bird in Jackson, it’s an act of Wyoming reverence, not rudeness. It means their Birdhouse Burger (two patties with bacon, grilled onions, American cheese, and pickles) is ready to refuel you after a hard-charging day at Jackson Hole, even if you didn’t huck Corbet’s Couloir. Just bring a good attitude, as its menu—highlighted by a logo of a cow-turned-rooster issuing the finger—proudly proclaims, “If you're a fun-sucker (uptight, unhappy or demanding), try somewhere else that's more geared to your sort” and invites its patrons to “cut loose, get raucous, and tell that joke you're not sure is appropriate.” Hint: Don't order your burger “WD,” which stands for Wrong Decision. A gluten-free bun is available for an extra two bucks ($3 if you’re drinking a beer), and “for the patchouli lover” comes the veggie, not-quite-PC Bushy Beaver.

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High West Distillery, Park City, UT

Come for the whiskey, stay for the burger. Billed as a “ski-in gastro-distillery,” High West in Park City, Utah, founded in 2006 by former biochemist David Perkins and his wife, Jane, is known for its bourbon more than its burgers. Utah’s first legal distillery since 1870, it’s been named "Distiller of the Year” by Whisky Advocate,  with its libations made in a traditional 1,600-gallon copper-pot still. But the whiskey just primes you for The Burger, featuring 8 ounces of proprietary blended beef with Gold Creek smoked cheddar and American cheese, American Prairie Bourbon onion and bacon jam, with house pickles on a caraway seed bun and house-cut parmesan rosemary fries. Bonus: Wash it down with a shot of Campfire whiskey.

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Back Door Grill, Steamboat Springs, CO

The hardest part at Back Door Grill in Steamboat Springs, is getting through the all-natural Colorado beef menu. Let’s see … the Mahalo with pineapple and Swiss cheese, the Twilight Zone with cheddar, bacon, creamy Sriracha, and peanut butter, or the How Ya Doin with cream cheese, jalapeno jelly, and bacon. And the Buzz Lightyear, with bacon, avocado, Swiss cheese, and a fried egg, is its best-seller, moving more than 20,000 a year. But then your eyes settle on the Dirty Harry, featuring peanut butter, a fried egg, hashbrowns, and cheddar cheese on, yes, a glazed doughnut with powdered sugar. “People order it because it’s different and a little funky,” says GM Gabriel Sanchez. “They say, ‘Wow what? It comes on a donut?’” Bonus: Take your eyes off the Dirty Harry for a second and try to count the dirty dollar bills tacked to the walls.

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Woody Creek Tavern, Aspen, CO

If its hamburger is good enough for the late Hunter S. Thompson, it’s good enough for the rest of us. Clean and simple (unlike Thompson), its burger—certified Angus beef, cooked medium rare with the usual trimmings, on a fresh multi-grain bun—is a far cry from the establishment’s ambiance, which is what appealed to Thompson, who lived just up-valley. Its walls are plastered with photos of customers—both celeb and normal Joes—as well as magazine covers, newspaper clippings, children’s drawings, license plates, artwork, memorials, and more. As its website proclaims, it’s “bizarre, strange, peculiar, odd, curious, funny, outlandish, abnormal, eccentric, unorthodox, queer, extraordinary, weird, wacky, kooky and freaky.” But its burger, libations, and camaraderie keep customers coming back—without any fear and loathing.

Courtesy of Woody Creek Tavern

1900’ Burger, Mount Snow, VT

With a menu full of mouth-watering burgers and thick milkshakes, 1900' Burger in Mount Snow serves up some of the best ski town burgers east of the Mississippi. Our fave to recharge after skiing its 1,700 vert: the Mac Burger, featuring ground black angus beef on a fresh roll topped with Cabot mac and cheese and caramelized onions (ask for extra napkins). “You really can't go wrong with it, especially when ordering it in the land of Cabot cheese,” says Mount Snow’s Jamie Storrs. “It warms you up and gets you ready to head back out on the slopes. Or pair it with a boozy milkshake and start après early.” Other options include the I’ve-Died-and-Gone-to-Heaven Burger with a cabernet reduction; the Houston We Have a Problem Burger, topped with barbecue brisket; or, heaven forbid, the Haute Dog.

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