About us
The taproom is the quality control
Who we are, how we work and why this brewery is set up the way it is.
How we got here
Stage 1
Brew
Mash, boil and pitch, logged batch by batch.
Stage 2
Ferment
Days to weeks in tank, tasted along the way.
Stage 3
Condition
Time to settle and carbonate before anyone pours it.
Stage 4
Pour and fill
Onto the taproom lines and into dated cans the same week.
The taproom is the quality control
Beer is best judged fresh, by the people who made it, in front of the people drinking it. The taproom sits on the brewery floor so every batch answers for itself the week it is ready.
The core range stays put and the small tank turns over experiments. When a trial brew earns its place, the room decided it, not a spreadsheet.
What matters to us
- Fresh is the style
- The room decides
- Clean tanks, boring rigor
- Independent means it
Around here
“Replace this with something a real customer said. Specific praise reads better than a general compliment, so keep whatever detail they gave you.
12
Taproom lines
4
Core beers
7day
Tank to tap, at best
40+
Batches a year
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so