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Meet Anthony Lopiccolo of Goed Zuur in Five Points

Today we’d like to introduce you to Anthony Lopiccolo.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
My friend/business partner (John Fayman) and I were hanging out drinking some bottles of lambic that he had brought back from a recent trip to Belgium. I was saying how great it would be if there was a place that served beer like this in Denver. He mentioned Falling Rock as a spot, but I wanted a place that focused on this style of beer. We did some research and found that nowhere in the world had a tap house that focused exclusively on sours/lambic. That was where the journey began. We chose 2801 Welton in Five Points because the building was old, beautiful, and had been abandoned for quite a while and needed some help. A two year complete refurbish/build out, trying to hold onto every bit of the building that was still salvageable. A long wait but it was worth it. We operate out of a space originally constructed in 1884 and we try to pay homage to the property and neighborhood as best as we possibly can.

There has been a lot of ups and downs emotionally and financially like any new business but we have maintained and stayed on course. In 2018, Imbibe magazine named us “Best Beer Bar in America” and we started feeling like people were really catching on to what we are putting out. The beer and a smallish kitchen menu was how it started, but the love and demand for what was coming out of the kitchen forced us to grow. We now even have a contingent of customers that don’t drink but still keep coming back for the food. Also, the exclusive sour beer list was making things tough for some so we now car three non-sours on tap, a small list of natural wines, a couple of high-end spirits, and coming next week a couple of bottled cocktails.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No. People telling us we opened up in the “bad/dangerous’ part of town. People telling us that sour beers and cheese are a ridiculous concept. People telling us this just won’t work.

Goed Zuur – what should we know? What do you guys do best? What sets you apart from the competition?
We are a sour beer-focused restaurant specializing in one of the largest and most eclectic lists of any restaurant in the United States. Our ticketed dinners and events with breweries like Drie Fonteinen, OEC, Black Project, and other sour beer-focused breweries around the world have become legendary. What sets us apart is our dedication to giving customers a special experience every time they walk through the door. Even if someone has no experience in sours or cheese or even dining out, we never want them to feel out of place or that we are pretentious in some way. This is exactly the place they should be. Somewhat of a wine bar vibe and elegance with a warm beer bar/local watering hole welcome.

What moment in your career do you look back most fondly on?
Everyday I come in and see how excited my staff is to be here.


  • Beers: drafts $3-15
  • Bottles/cans: $4-80
  • Happy Hour Everyday 3-6/Ramen on sunday from noon til we run out

Contact Info:

Getting in touch: VoyageDenver is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

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