Pouring his brews
The restaurant recently removed all non-house beer from the taps. You can order a flight of six draft beer samples for $12.
Malt is sourced from Brewers Supply Group and North Country Malt, and they're going through it fast—they ordered 20 bags of malt three weeks ago, and there are only three left.
They have five 55-gallon fermenters crowded into a closet-sized room.
This little guy holds a brown ale made with ESB yeast, destined for a cask. Anderson hopes to start hosting a weekly cask night soon.
In another closet-sized room, beers are conditioning in kegs and bottles.
Anderson describes this wit as being "like a Hoegaarden," but of course it's extra-fresh.
This single-hop beer uses California Common Yeast and all Citra hops; it's crisp, clean, and quite flavorful for 4.5% ABV.
The American-style strong ale has a huge malt presence, a punch of alcohol, and intense hop aromas. (Anderson uses Chinook, Nugget, Galena, Admiral, and Summit hops in this brew.)
Rich and tasty, this malty red ale manages tons of caramel-malt body without getting too sweet.
Dark Brown Ale
Coffee and chocolate notes, but still a light body and degree of crispness—this is a food-friendly beer you can drink even in hot weather.
The Kona-coffee steeped porter has a delicious roasty coffee flavor balanced with a slight portery sourness.