For the T Bar, winning Best Après comes down to location, food and atmosphere. Skiers and riders can schuss right up to the bar straight off the slopes and saddle up to suds, wine or specialty cocktails.

Self-billed as a “five-star dive bar” — it was featured as such in the September 2019 issue of Powder magazine — patrons come for the cold beer and stay for the great food, says sous chef Coleman Holloway, who owns it with his brother and executive chef Tres Holloway.

“We strive to make it so locals feel like locals, and out-of-towners feel semi-local,” he says. “And we pride ourselves on our food.”

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The chorizo mac n’ cheese remains a top seller, he says, as does its empanadas.

“It’s food that gives you energy to go back out and play and ski some more,” he says, adding that nothing is fried.

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While the inside can be crowded on a busy day (ringing the Timber the House bell means you’re buying a round), an outside bar opens up to a deck and tables, letting you toast your own day while watching others finish theirs.

Bonus: play a game of nail-pounding Hammerschlagen or enter an impromptu Quaffing Tournament.

“It’s a lively, fun atmosphere and a great place to be after skiing,” he says. “People love hanging out here in their ski boots.”