Six tanks and a stubborn opinion about bitterness

The short version

It started with a lease we could not afford

We took the unit in [YEAR] [CUSTOMIZE] because it had a drain in the floor and a landlord who did not ask too many questions. The first brew was a pale ale that we are still making, more or less unchanged, because changing it would annoy the people who come every week for it.

There are [NUMBER] [CUSTOMIZE] of us. Nobody has a job title that fits on a card. The same people who mash in on a Tuesday are behind the bar on a Friday, which is why you can ask what changed in a recipe and get a real answer rather than a shrug.

We do not contract brew, we do not sell anything we did not make, and we date every can so you can tell how old it is without having to decode a batch number.

How it gets made

Four steps, no shortcuts worth mentioning

Milling and mash

Grain crushed the morning it is used, mashed for an hour, and lautered slowly enough that we are not chasing the clock.

The boil

Sixty minutes, hops in three additions, and a whirlpool stand that does most of the aroma work.

Fermentation

Two weeks in one of six tanks on this floor. No contract brewing, no beer arriving in a truck with our name on it.

Packaging

Kegged for the taps ten metres away, canned in small runs, and dated so you can tell how old it is without asking.

The two of us

Who signed the lease

We met on a shift at a brewery that no longer exists, argued about hop rates for two years, and eventually decided it was cheaper to argue in our own building.

One of us writes the recipes and loses about half the arguments. The other runs the cellar and the bar, and is the reason anything gets packaged on time. Both of us are usually here.

[FOUNDER NAME] [CUSTOMIZE]

Brewing and recipes

smiling woman in pink tank top sitting on brown wooden bench

[FOUNDER NAME] [CUSTOMIZE]

Cellar and the bar

The two of us

Who signed the lease

We met on a shift at a brewery that no longer exists, argued about hop rates for two years, and eventually decided it was cheaper to argue in our own building.

One of us writes the recipes and loses about half the arguments. The other runs the cellar and the bar, and is the reason anything gets packaged on time. Both of us are usually here.

[FOUNDER NAME] [CUSTOMIZE]

Brewing and recipes

[FOUNDER NAME] [CUSTOMIZE]

Cellar and the bar

The floor

Who is actually here

[NAME] [CUSTOMIZE]

Head brewer

Writes the recipes, loses the arguments about hop bills roughly half the time.

[NAME] [CUSTOMIZE]

Cellar and packaging

Runs the canning line and puts the dates on. Will tell you exactly how old your can is.

[NAME] [CUSTOMIZE]

Taproom

Behind the bar Thursday to Sunday, and the reason the tap board is always right.

Working here

We hire about once a year

Usually cellar or taproom, occasionally brewing. No experience needed for the bar, a strong back and a tolerance for early starts for the rest. Write to us even when nothing is posted, we keep the good ones on file.

Write to us