Because there are infinite recipe possibilities, we really struggle to make beer that’s “100% traditional.” So while traditional beer styles serve as the starting point, we always feel obligated to have a twist to our beers in one way or another. We brew the same way that we like to cook where we get creative with flavors we experience in life.

Over the past year we have developed an incredible relationship with Portland Kettle Works and are proud to be using one of their systems, built by hand in downtown Portland, OR. Our five-barrel brewhouse is not intended to support distribution, it is intended to support frequent batch turnover. We want our beer to be unique to downtown Saint Paul, not something available anywhere. We are excited to let our neighborhood help influence our beer menu.

So what kind of beers can you look forward to? We can start by saying “ales.” We plan on having at least an American, Belgian, and German strain of yeast in production at all times. The goal is to maintain a menu that is approachable to everyone: we’ll have something light, something dark, something hoppy, something fruity, and probably something we’ll struggle to describe. We develop beer with flavor as the end in mind, not the style it falls under.

Because there are infinite recipe possibilities, we really struggle to make beer that’s “100% traditional.” So while traditional beer styles serve as the starting point, we always feel obligated to have a twist to our beers in one way or another. We brew the same way that we like to cook where we get creative with flavors we experience in life.

Over the past year we have developed an incredible relationship with Portland Kettle Works and are proud to be using one of their systems, built by hand in downtown Portland. Our five-barrel brewhouse is not intended to support distribution, it is intended to support frequent batch turnover. We want our beer to be unique to downtown St. Paul, not something available anywhere. We are excited to let our neighborhood help influence our beer menu.

So what kind of beers can you look forward to? We can start by saying “ales.” We plan on having at least an American, Belgian, and German strain of yeast in production at all times. The goal is to maintain a menu that is approachable to everyone: we’ll have something light, something dark, something hoppy, something fruity, and probably something we’ll struggle to describe. We develop beer with flavor as the end in mind, not the style it falls under.