The Lineup

Eight lines, always moving.

Six year-round beers and a rotating pair of seasonals. Nothing sits in a tank longer than it has to — when a keg blows, the next batch is usually already conditioning.

Copperline Pale Pale Ale — citrus-forward and easy, our best-selling pour since year one 5.2% Year-Round

Kiln Street Oatmeal Stout — coffee, dark cocoa, a little smoke on the finish 6.1% Year-Round

Hazy Sunday New England IPA — juicy, low bitterness, dry-hopped twice 6.8% Year-Round

Old Foundry Amber Ale — caramel malt, clean bite, named for the building we're in 5.6% Year-Round

Ghost Bell Pilsner — crisp, criminally drinkable, lagered a full six weeks 4.8% Year-Round

Last Harvest Fresh-Hop Seasonal — wet hops from a farm two hours north, once a year 6.4% Autumn Only

Thin Ice Baltic Porter — big and warming, our cold-weather rotation 7.3% Winter Only

How We Brew

Everything starts and ends on the same 15-barrel system, in the same room the taproom looks into — there's no separate production facility to hide behind. Grain gets milled the morning of the brew, water gets treated to match the style, and the whole batch is watched by hand from mash-in to knockout.

Fermentation runs anywhere from ten days to six weeks depending on the beer, in the row of tanks visible from the bar. Nothing is filtered harder than it needs to be, and nothing leaves the building canned or kegged more than a few days before it's poured.

In the Brewhouse

The fermentation row, seven tanks deep

Fresh hops, before the boil

A flight of five, taproom bar

8On Tap

7Fermenters

15bblSystem

2014Founded

Eight lines, always moving.

Come taste the current lineup.