Beer is mostly water. But at Bow & Arrow Brewing Co in Albuquerque, it's also a story about the land, the people who were here first, and a refusal to fit into the "industrial chic" box that most craft breweries live in. If you walk into their sun-drenched taproom on 6th Street, you aren't just getting a pint of hazy IPA. You’re stepping into the only Native Woman-owned brewery in the United States.
That matters. Honestly, it matters more than the awards or the sleek branding because it changes the perspective of what "local" beer actually means.
The Reality of Bow & Arrow Brewing Co
Founded by Shyla Sheppard and Missy Begay, the brewery isn't just a business; it’s a reclamation. Sheppard, a member of the Three Affiliated Tribes (Mandan, Hidatsa, and Arikara Nation), and Begay, who is Diné (Navajo), didn't start this on a whim. They spent years planning how to bridge the gap between high-end craft brewing and the deep, agricultural roots of their heritage.
They don't just buy grain from a massive distributor and call it a day.
They use blue corn. They use Navajo tea. They use ingredients that have grown in the Southwest for millennia. When you drink their Denim Tux American Lager, you aren’t just tasting a crisp beer—you’re tasting blue corn grown by the Santa Ana Pueblo. It gives the beer a specific, nutty sweetness that you simply cannot replicate with standard yellow corn or rice adjuncts found in big-brand lagers.
It Isn't Just About the Novelty
People sometimes make the mistake of thinking the "Native-owned" aspect is a marketing hook. It’s not. It’s the foundation.
The brewing industry is overwhelmingly white and male. According to the Brewers Association, less than 1% of craft breweries in the U.S. are American Indian or Alaska Native owned. That’s a staggering statistic when you consider that indigenous people were the original stewards of the ingredients that make beer possible.
Bow & Arrow Brewing Co leans into this tension.
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Wild Fermentation and the Great Basin
One of the most fascinating things they do involves their "Wild Land" series. While many brewers are terrified of wild yeast because it's unpredictable and can ruin a batch, the team at Bow & Arrow embraces it. They use spontaneous fermentation and barrel-aging to create sours and farmhouse ales that taste like the high desert.
Think about it.
The air in New Mexico is dry. It’s dusty. It smells like sage and rain on hot asphalt. By using local microflora, they capture that specific environmental signature. Their Native Land initiative is perhaps their most ambitious project to date. It’s a collaborative beer project where breweries across the country use a shared recipe and label to raise funds for Native organizations. It’s about visibility. It’s about acknowledging whose land these breweries are actually sitting on.
What to Actually Order (and Why)
Don't just walk in and ask for "whatever is light." You have to be intentional here.
Desert Water: This is their line of spiked sparkling waters. But wait. Before you roll your eyes at "hard seltzer," these use real botanicals. The flavors like Prickly Pear or Key Lime and Hibiscus aren't candy-sweet. They are tart and refreshing, designed for a 100-degree day in the Duke City.
Hazy IPAs: They do these well. Very well. Scenic West is a staple, but they constantly rotate their hop profiles. You’ll find notes of melon, citrus, and stone fruit without that cloying, heavy mouthfeel that ruins lesser hazies.
The Stouts: If it’s winter, look for anything aged in a barrel. They have a sophisticated barrel program that doesn't just rely on "bourbon" flavor. They look for nuance.
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The taproom itself is a vibe. It’s massive. High ceilings, communal tables, and a giant mural that demands you take a photo. But look closer at the details. The geometric patterns, the choice of colors—it’s all a nod to the Great Plains and the Southwest. It feels like a gallery, yet you’re allowed to spill a little beer on the table.
The Business of Being First
Being the first or only of something is a heavy lift. Shyla Sheppard came from a background in social impact investing. She understands the "business" side of beer better than most. This isn't a hobby project. To survive in the crowded Albuquerque beer scene—where you can't throw a rock without hitting a brewery—you have to be better than good. You have to be essential.
They’ve managed to scale while keeping their soul. You can find their cans in various states now, but the heart remains in that 6th Street warehouse.
One thing most people get wrong is thinking this is a "museum" experience. It’s not. It’s a party. It’s a community hub. On any given Friday, you’ll see bike commuters, tourists who saw them on a "Best Of" list, and locals who have been coming since they opened in 2016.
Why the Location Matters
Albuquerque is a grit-and-glory kind of city. The Wells Park neighborhood, where the brewery sits, is industrial. It’s transitionary. Placing a high-concept, culturally-rooted brewery here was a bold move that paid off. It helped anchor the neighborhood's revitalization without feeling like a generic gentrification project.
It feels earned.
How to Support and Experience
If you’re planning a trip, or if you live in New Mexico and haven't been lately, there are a few things to keep in mind.
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- Check the Food Truck Schedule: They don't have a full kitchen, but they curate the best food trucks in the city. Whether it’s tacos or wood-fired pizza, the food usually pairs perfectly with the tap list.
- Look for the "Native Land" Cans: If you see these at your local bottle shop, buy them. The proceeds go toward groups like the First Nations Development Institute.
- Respect the Space: It’s a family-friendly environment, but it’s also a place of cultural pride.
Actionable Steps for the Craft Beer Enthusiast
To truly appreciate what Bow & Arrow Brewing Co is doing, don't just drink—engage.
First, try a flight. Don't commit to one pint. Get the blue corn lager next to a wild-fermented sour. Taste the difference between the "clean" fermentation of a standard lager and the "funky" complexity of their barrel-aged projects.
Second, read the labels. The artwork is intentional. The names of the beers—like Pastels & Pop Culture or Shadow and Light—often have stories behind them related to the founders' experiences or the landscapes they love.
Third, follow their social media for release dates. Their small-batch bottled sours sell out fast. These are the "whales" of the Southwest beer world. If you see a bottle release for a fruited sour using local peaches or cherries, get there early.
Finally, understand the mission. When you spend money here, you are supporting a blueprint for how indigenous people can take up space in modern industries. It’s about economic sovereignty.
Go for the beer. Stay for the fact that you’re witnessing a shift in the American brewing narrative. It’s delicious, it’s necessary, and it’s arguably the best thing happening in Albuquerque right now.
Next Steps for Your Visit:
- Check the Current Tap List: Visit their official website before you go; the rotation happens fast and you don't want to miss a seasonal release.
- Plan for the Weekend: They often host community events or markets featuring other local makers, which is the best time to see the taproom in full swing.
- Stock Up: Their canning line is top-tier. Grab a four-pack of Denim Tux to take home; it’s the ultimate "fridge beer" that actually has a soul.