About The Post

The Post Chicken and Beer was borne out of our love for Hot Chicken and Cold Beer. We grew up eating fried chicken from our grandma’s cast iron skillet, and we’ve had dreams of doing our own Colorado version of fried bird for decades. So after many plates eaten, after many planes traveled around the country to try other recipes, inspired by other grandmas, we’ve arrived. The Post Chicken and Beer in Lafayette, Colorado was where Chef and Owner Brett Smith (Smitty) began perfecting our Colorado-style fried chicken recipe, and now we are putting this love into more joints along the Front Range. At this chicken party, we serve only humanely raised, fresh and all natural chicken and whenever possible we source local farm produce – all handled with love and intention.

Humanely raised, all-natural chicken is brined for hours, takes a few laps in buttermilk, and is dunked in seasoned gluten-free flour. Then we cook it to down-home perfection, just like your grammy used to make. Your bird gets hit with our spicy-goodness-shaker and then it’s all yours. We took the time to do our homework, using the best equipment around, and it shows. Our pressure fryer keeps our chicken nice n’ juicy and with a crispy crust, tasting even better the next day (or later that night when you’re standing with the fridge door open).