We brew eight beers at a time, a few streets from where you'll drink them. Nothing travels far, nothing sits around, and the recipe changes when we feel like it.
See what's on tapCopperline started in 2014 with a fifteen-barrel system, one stubborn pale ale, and a rule we still keep: if we wouldn't drink a pint of it ourselves, it doesn't go on the board. Some batches are gone in a weekend. That's the point — fresh isn't a date on a can, it's a distance from the tank.
Fresh is a distance, not a date.
No table service, no reservations, no fuss. Order at the bar, grab a stool or a picnic bench, and there's a rotating food truck parked out front Thursday through Sunday. Dogs welcome, kids til eight, growlers filled to go.
We're the brick building with the copper tanks in the window, down on the north bank. You'll smell the mash before you see the sign.
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