Two brewers, a ten-barrel brewhouse and a taproom in an old tram depot on Halden Street (sample).
Mara and Tom (sample) brewed their first batches in a garage with a borrowed kettle. The bar across the road bought the first keg; the depot lease came a year later.
The depot gave us room for a real brewhouse and, at the front, a long room with tall arched windows that became the taproom.
Good beer needs a good room to drink it in.
Mara Halden
Head brewer and co-founder (sample)
The short history of a small brewery (sample).
2014
Forty litres at a time, sold to friends and one brave bar.
2016
A ten-barrel brewhouse goes in at the back; the taproom opens at the front.
2019
A counter by the door for cans, bottles and growler fills.
2023
Two cold tanks so the lagers can rest for six weeks.
Seven people make the beer, pour it and pack it (sample).
Head brewer (sample)
Writes every recipe and still does the Monday brew.
Brewer and co-founder (sample)
Runs the cellar and the lager tanks; leads the Saturday tours.
Taproom manager (sample)
Knows what is pouring, what is next and where your table is.
A ten-barrel brewhouse, four fermenters and two brewers. Small batches mean the beer on the bar is never more than a few weeks old.
Pale and crystal malts from a maltings forty miles away (sample).
Added by hand in the kettle and again in the tank.
Lagers rest six weeks in the cold before they reach the bar.
No contract brewing: every beer is made here, by us.
Booking
Walk-ins are welcome at the bar. For six or more, or a table on Friday and Saturday evenings, book ahead.
(555) 014-2200
Taproom hours only
[email protected]
We reply within a day
21 Halden Street, Springfield (sample)
Wed–Sun from 12:00