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Brewed here, drunk here
We brew on a 10-hectolitre kit you can see from the bar, with a core line-up of four beers and six rotating taps that follow the season — fresh hops in autumn, dark ales in winter, lighter saisons in spring. The grain comes from a maltster forty kilometres away and we name every batch after the brewer who made it.
The taproom seats sixty across long communal tables, with bar food made to drink with: sourdough pizzas from our own oven, charcuterie boards, soft pretzels with beer mustard. We run brewery tours every Saturday and host home-brewers' evenings on the first Tuesday of the month.
Opening Hours
Beer made in the room next door
Our current menu — discover it on-site or reserve in advance.
Half a litre of one of our four house beers — pale ale, IPA, dark stout or seasonal pilsner — pulled at the right temperature.
Four 12 cl tasters across the tap list with a printed card explaining grain, hops and what to pair with each.
Saturday-afternoon tour of the brewhouse, fermenters and barrel store, finishing with a flight of four beers and a soft pretzel.
12-inch pizza on our 48-hour sourdough base, baked in the in-house oven and made to drink with a hoppy IPA.
Local cured meats, three cheeses, pickles and sourdough crackers, served with a pairing flight chosen by the bartender.
Hire half the taproom for parties of 20–40 with a dedicated bartender, a brewing demo and a buffet of bar food.
« Good beer, brewed slowly, drunk among friends. »
Microbrewery
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