Six tours a weekend, capped at fourteen people, led by whoever brewed that week. Every one ends at the bar with the beer you just watched ferment.
Brewhouse, cellar, and two tasters at the bar. The one to book if you have a table waiting.
Six pours, raw malt and hops in your hands, and the lagering cellar nobody else sees.
The mezzanine, your own tap, a server for the night, and the kitchen menu included.
Small-batch brewery and twelve-tap room on the harbour. Cold-fermented, unhurried, poured properly.