Four pours, one excellent afternoon A flight is the fastest way to find your next regular order. Four 5oz pours, any beers on the board, arranged light to dark. Here is how we suggest building one. Start crisp with the Rail Yard Pilsner to reset your palate. Move into the Foundry Amber for malt, then…

Live music is back in the taproom Starting this month, our taproom sessions return every other Saturday. Local acts, no cover charge, and a fresh cask on the bar. We built this room to be loud in the best way. The line-up leans toward folk, soul, and the occasional brass band squeezed between the fermenters.…

The quiet workforce behind every batch People ask what makes our beer taste like ours. The honest answer is yeast. We have propagated the same house strain since our second year, and it leaves a fingerprint on everything we brew. A house strain is a commitment. It needs feeding, repitching, and the occasional rescue when…

Soft, juicy, and built to disappear fast Our newest core beer, Hopfield Hazy, is finally on the board. Loaded with Citra and Mosaic and fermented on a soft water profile, it is everything we love about a modern hazy IPA without the cloying finish. We dry-hop in two charges — one mid-fermentation to drive biotransformation,…

The slowest beer we make, and the most rewarding Every Friday we tap a single firkin of cask-conditioned bitter. It is hand-pulled, served at cellar temperature, and once it is gone, it is gone. Here is why we keep doing it the hard way. Cask ale finishes its fermentation in the very vessel it is…