# breweries

name_en: Mar de Oro Maltería
name_local: Maltería Mar de Oro
description_en:
  The salty humidity always clings to the outer walls, carrying the distant scent of the Pacific and the warm, earthy smell of toasted grains emanating from our mash tun. Our facility is a former colonial warehouse, and you can feel the weight of the years in the deep fissures of the lime-washed adobe, where the plaster has cracked into spiderweb patterns near the ceiling and the mortar has begun to crumble. We honor the incredibly long tradition of fermented beverages here in the Peruvian valley, adapting ancient local techniques to the complexities of modern barley brewing. Our method is deeply intertwined with the region; we focus heavily on adjusting the mash ratios to handle the influx of regional adjuncts, particularly local Andean maize and rice. This process allows us to introduce a specific, rustic sweetness and body to our pale ales and lagers that would be impossible using only European malt. Furthermore, we draw upon the mineral profile inherent in the Lima water supply, fine-tuning the Burtonization process to ensure the cleanest, crispest finish possible, a necessary precision when working with such diverse ingredients. This dedication isn't just about making beer; it is about a slow, thoughtful dialogue between the ingredients, the environment, and the centuries of preparation that preceded us. Our team takes pride in this meticulous blending of old and new, always ensuring that the character of the soil and the sea is present in every keg. If you’re looking to observe the craft in its purest form, please come look at the old wooden barrel library tucked away in the back corner of the taproom.

description_local:
  La humedad salada siempre se aferra a las paredes exteriores, trayendo consigo el olor distante del Pacífico y el aroma cálido y terroso de los granos tostados que salen de nuestro tanque de maceración. Nuestra instalación es un antiguo almacén colonial, y se siente el peso de los años en las profundas grietas del adobe encalado, donde el estuco se ha fisurado en patrones de telaraña cerca del techo y el mortero ha empezado a desmoronarse. Honramos la increíblemente larga tradición de bebidas fermentadas aquí en el valle peruano, adaptando técnicas locales ancestrales a la complejidad de la elaboración moderna de cebada. Nuestro método está profundamente entrelazado con la región; nos enfocamos mucho en ajustar las proporciones de macerado para manejar la afluencia de adjuntos regionales, particularmente la mazorca andina local y el arroz. Este proceso nos permite introducir una dulzura y cuerpo rústico y específico a nuestras pale ales y lagers que sería imposible de conseguir usando solo malta europea. Además, aprovechamos el perfil mineral inherente al suministro de agua de Lima, afinando el proceso de Burtonización para asegurar el acabado más limpio y crujiente posible, una precisión necesaria al trabajar con ingredientes tan diversos. Esta dedicación no es solo hacer cerveza; se trata de un diálogo lento y reflexivo entre los ingredientes, el entorno y los siglos de preparación que nos precedieron. Nuestro equipo se enorgullece de esta mezcla meticulosa de lo antiguo y lo nuevo, asegurando siempre que el carácter de la tierra y del mar esté presente en cada barril. Si deseas observar el oficio en su forma más pura, por favor ven a mirar la vieja biblioteca de barricas de madera escondida en la esquina trasera de la sala de degustación.


name_en: Tamsui Mist Brewery
name_local: 淡水迷霧啤酒廠
description_en:
  There is a unique scent in Taipei when the humid air shifts, carrying the distant musk of the elevated railway mixed with the damp, earthy smell of wet rice paddies downriver. We always feel that shift, and that feeling informs everything we do here. Our brewing process is tethered not only to the mountainous geography but to the agricultural traditions of the plains surrounding us. For generations, the people here have mastered fermentation, not just of grain, but of the very local terroir. We focus intensely on balancing the character of locally cultivated grains, particularly the use of rice and sorghum as adjuncts, managing their starches carefully to complement the subtle, almost metallic tannins inherent in the Taiwan climate. Furthermore, our water profile is meticulously adjusted, balancing alkalinity and mineral density to encourage a specific kind of attenuated fermentation that enhances the nutty notes of the local adjuncts. The building itself is an old structure of heavy brick, and we constantly navigate around the immense, patchy stains that have seeped into the original cement floor tiles over the decades—marks that tell the story of every spilled batch and every summer downpour. These blemishes are, in a strange way, part of our recipe. We find beauty in the imperfect saturation of the material. We prefer the quieter corner just off the main fermentation room, where the light catches the moss growing between the window frames.

description_local:
  在台北的潮濕空氣轉換時，總會飄來一股獨特的氣味，那是遠處捷運的低沉聲響與下游濕潤水稻田的泥土芬芳混合的味道。我們總是感受到這種變化，而這種感覺決定了我們在這裡所做的一切。我們的釀造工藝不僅與這座城市的山地地理相連，更與周邊平原的農業傳統緊密結合。世代以來，這片土地上的居民就精通發酵，而這不只是指穀物的發酵，更是指當地風土的發酵。我們專注於平衡當地特有穀物的特性，尤其是使用米和高粱作為添加物，仔細管理其澱粉含量，以襯托台灣氣候中固有的那種微妙的、略帶金屬味的單寧感。此外，我們對水質的調整極為細緻，平衡鹼度與礦物質密度，以促進一種特定的減衰性發酵，從而增強當地添加物所帶來的堅果香氣。這座建築本身是一棟古老的厚重磚造結構，我們不斷地繞過那些在幾十年中滲入到原始水泥地磚裡的巨大、斑駁的污漬——這些污漬記錄了每一批溢出的酒水和每一次的夏日暴雨。這些瑕疵，以某種奇特的方式，也成為了我們的配方的一部分。我們在材料不完美的飽和狀態中找到了美感。我們更喜歡主發酵室旁的那個更安靜的角落，那裡的陽光穿過窗框間生長的苔蘚時顯得特別美妙。


name_en: Riverbend Stone Alehouse
name_local: Riverbend Stone Alehouse
description_en:
  The scent of wet river reeds and hot subtropical dust always hangs around this corner, especially when the heat settles in after a midday squall. Our brewery sits on an old parcel of reclaimed riparian land, a place that remembers when this stretch of the Brisbane River was a busier waterway than it is now. We built this Alehouse inside a former industrial warehousing space—a massive structure where the corrugated iron exterior panes are warped and bowed from decades of humidity and Queensland sunshine. We’ve made those wrinkles part of the design, letting the patina tell the story of the river’s ebb and flow. What separates our brews is our uncompromising dedication to microbial diversity; we harvest our spontaneous yeast cultures directly from the naturally occurring biofilms that thrive in the river’s shallower, cooler eddies. We cultivate these unique local strains, allowing them to introduce specific, earthy wild esters into every batch. This slow, cool fermentation process is critical for capturing the mineral complexity of the local water profile. We also lean heavily into Australian adjuncts, incorporating steamed sorghum and specific local grain varieties that absorb the regional terroir. The ancient, heavy timbers of the building groan under the temperature shifts, a deep, persistent sound that we've come to find comforting. It reminds us that these structures, like these brews, require time and patience to settle into something good. If you fancy a pint of something genuinely Queensland-made, drop by the old loading dock entrance near the water's edge down the way.

description_local:
  The smell of wet river reeds and hot subtropical dust always hangs around this corner, especially when the heat settles in after a midday squall. Our brewery sits on an old parcel of reclaimed riparian land, a place that remembers when this stretch of the Brisbane River was a busier waterway than it is now. We built this Alehouse inside a former industrial warehousing space—a massive structure where the corrugated iron exterior panes are warped and bowed from decades of humidity and Queensland sunshine. We’ve made those wrinkles part of the design, letting the patina tell the story of the river’s ebb and flow. What separates our brews is our uncompromising dedication to microbial diversity; we harvest our spontaneous yeast cultures directly from the naturally occurring biofilms that thrive in the river’s shallower, cooler eddies. We cultivate these unique local strains, allowing them to introduce specific, earthy wild esters into every batch. This slow, cool fermentation process is critical for capturing the mineral complexity of the local water profile. We also lean heavily into Australian adjuncts, incorporating steamed sorghum and specific local grain varieties that absorb the regional terroir. The ancient, heavy timbers of the building groan under the temperature shifts, a deep, persistent sound that we've come to find comforting. It reminds us that these structures, like these brews, require time and patience to settle into something good. If you fancy a pint of something genuinely Queensland-made, drop by the old loading dock entrance near the water's edge down the way.


name_en: Coal River Ales
name_local: Coal River Ales
description_en:
  The salt spray carries a scent of wet sandstone and cool river silt into the brewery, a smell that reminds us of Hobart in the mid-morning. We settled into this old brick and sandstone shell because it has absorbed the decades of this city's weather; the mortar between the lowest courses is visibly crumbling, feathered by generations of sea wind, and it gives the place a weight we rely on. Our brewing is fundamentally dictated by the cool, damp environment of the Tasman Peninsula. We favour cool fermentation methods, letting the yeast work slowly over longer periods, which doesn't just polish the flavour; it extracts complex esters the way a damp Tasmanian autumn extracts tannins from the wood. Every grain bill is meticulously adjusted not just for sugar yield, but for the specific mineral profile of the water drawn from the nearby catchment area. We’ve found that the cool, slow rise of the mash supports a gravity that feels intrinsically tied to the city's quiet, weathered pulse. We honour the city's history, where maritime trade and industrious grit were the only certainties, reflecting that resilience in every balanced sip. The heavy timber beams overhead, scarred by smoke and age, bear witness to that endurance, holding up not just the roof, but the memory of the industry. It’s a slow, patient craft that mirrors the pace of the river itself. When you come through, take a look at the enormous old stone grinding mill tucked into the corner, where we handle our adjuncts.

description_local:
  The sea spray always carries that smell of wet sandstone and cool river silt into the brewery, which is just how Hobart feels in the mid-morning. We set up shop in this old brick and sandstone shell because it’s practically soaked up the decades of this city's weather; if you look closely, the mortar on the lowest courses is visibly crumbling from all the sea wind, and that just gives the place a solid weight that we really need. Our brewing is totally dictated by the cool, damp environment of the Tasman Peninsula. We run cool fermentation methods, letting the yeast work slowly over extended periods, and it doesn't just smooth out the flavour; it pulls out these complex esters the way a damp Tasmanian autumn pulls tannins out of the timber. Every single grain bill is finely tuned, not just for how much sugar it yields, but for the specific mineral profile of the water we draw from the nearby catchment area. We’ve found that the slow, steady rise of the mash complements a gravity that feels like it’s tied right into the city's quiet, weathered rhythm. We respect the city's history, where the old maritime trade and industrial grit were the things you could count on, and we reflect that resilience in every balanced drink. Those heavy timber beams above, all scarred by smoke and age, they’re witnesses to that endurance, supporting not just the roof, but the memory of the labour. It's a patient craft, like the river itself, just slow and steady. When you’re in, give the enormous old stone grinding mill a look in the corner, where we handle all our adjuncts.


name_en: Tōtara Hōhonu
name_local: Tōtara Hōhonu
description_en:
  We always notice how the cool Southern Ocean air carries the scent of damp kelp and distant pine, even when the sun is shining high over the Waimea Estuary. Our building, a salvaged colonial warehouse with timber beams that have been scored and bleached by generations of salt-laden gusts, demands respect for its age. We operate within these walls because the slow decay of the wood reminds us of the slow, deliberate work of the barley grain. Our approach to brewing is intrinsically tied to this place. We specifically tune our water profile, balancing sulfate and calcium levels not just to enhance malt bite, but to complement the mineral complexity of the local Nelson ground. Instead of relying solely on cultivated strains, we gather specific, hardy Brettanomyces strains from the cooler, damp microclimates found up near the Ranges, allowing nature to guide the fermentation's character. This meticulous balancing act—the careful use of mineral water and the untamed spirit of the wild yeast—is what gives our ales their characteristic depth and complexity. The rhythm of the brewing process mirrors the rhythm of the tides outside; patient, powerful, and cyclical. Our focus is always on elevating the local crop, using grains milled right here in the region. You can find us near the old waterfront loading bay, just past where the jetty curves into the grey waters.

description_local:
  E ngā reo, kua whakatūhia tō mātou iwi e te hau o te moana Raki o te Hōhonu, ā, kua hūmanga te hau i te rangi o te Waimea Estuary. Ko tō mātou whare, he wharewhānui o te rohe i whakatika mai i te whare o kōtahitanga, ā, kua rāhui te ngāhere i ngā riri o te hau moana. Kei te mahi mātou i roto i ēnei whare ā, nā te hīkoi pakari o te rākau, e whakatau ana mātou i te mahi āhua tīmata o te ngākau o te barley. Ko te āhuatanga o tō mātou mahi whakatōpū i haere mai i tēnei wāhi. Kei te whakarite mātou i te rāhui o tō mātou wai, mā te kaha i te sulfates me te calcium, kia whakatōpū mā te ngākau o te rākau o Nelson, engari kia whakatōpū hoki i te ngākau mineral o te rohe. Nā te mea, kāore mātou te tātai i ngā tūmanako o te wairua e whai ana, engari e kōrero ai mātou ngā ngaiahia e tino pūmau o te Brettanomyces e kitea i ngā wāhi raruraru, pūtea i te hau raruraru. Ko tēnei mahi āhuatanga katoa—te whakatau pakari o te wai mineral me te wairua mai tōku hewa—ko te whakatōpū i ngā kōwhiri o tō mātou ales. Kei te pātai tō mātou mahi whakatōpū i te rāhui o te tūmanako o te moana i roto i te wai, pūmau, mōhea, me pūmau. Ko te tāmatanga o mātou whakatōpū ko te whakatōpū i te rākau o te rohe, mā te whakamahi i ngā iwha i hōhō mai i tēnei wāhi. Ka taea e koe te kite mātou i runga i te wāhi whakatūpoto o te pātai o te moana, i runga i te hau o te rākau.


name_en: Isarbach Maltworks
name_local: Isarbach Malzgerei
description_en:
  Even in the late afternoon, the faint, mineral tang of the Isar river still catches the wind that drifts through the alleyways of our old quarter. We first noticed it years ago, a slight metallic scent mixing with the earthy smoke from the nearby bakeries. This is the scent of Munich, and it informs everything we do here at Maltworks. Our building itself has settled into the earth over the last century; you can feel the slight give in the ancient, thick timber joists, darkened by decades of damp Munich air, resting above the mash tun. We have maintained these beams, respecting their wear rather than hiding it. The heritage of brewing here is less about rapid change and more about methodical precision—a respect for the grain. We specialize in a meticulous, almost obsessive, approach to grist preparation. We manage every single grain bill, selecting specific varieties of Bavarian barley that yield extremely complex sugars. By carefully manipulating the water's alkalinity and employing a segmented mashing process, we draw out a malt profile that balances the robust hop bitterness with a surprisingly delicate sweetness. This process allows the fermentation to proceed with a controlled complexity, emphasizing the deep, historical flavor profile that defines the region. Our focus is the quiet power of the ingredients, not the fanfare. We don't chase trends; we uphold the quiet commitment to quality that this city has always understood. If you are looking for a brew that speaks of time and place, step into the small garden beside the loading dock in the back corner.

description_local:
  Selbst am späten Nachmittag fängt der schwache, mineralische Geschmack der Isar noch den Wind ein, der durch die Gassen unseres Altbezirks weht. Wir bemerkten dies vor vielen Jahren zum ersten Mal, diesen leichten metallischen Geruch, der sich mit dem erdigen Rauch der nahegelegenen Bäckereien vermischte. Das ist der Geruch Münchens und er beeinflusst alles, was wir hier in der Malzgerei tun. Unser Gebäude selbst hat sich im Laufe des letzten Jahrhunderts in die Erde eingelassen; man spürt die leichte Nachgiebigkeit der alten, dicken Holzbalken, die von Jahrzehnten der feuchten Münchner Luft verdunkelt sind, über dem Maischtopf ruhen. Wir haben diese Balken erhalten und ihre Abnutzung nicht verborgen. Das Erbe des Brauens hier geht weniger um schnellen Wandel als um methodische Präzision – eine Achtung vor dem Getreide. Wir haben uns auf einen akribischen, fast schon obsessiven Ansatz bei der Getreidevorbereitung spezialisiert. Wir managen jede einzelne Rezeptur sorgfältig und wählen spezifische Sorten bayerischen Gerstes, die extrem komplexe Zucker liefern. Durch sorgfältige Beeinflussung des Alkaligehalts des Wassers und den Einsatz eines segmentierten Maischprozesses ziehen wir ein Malprofil heraus, das die kräftige Hopfenbittere mit einer überraschend zarten Süße ausgleicht. Dieser Prozess ermöglicht es der Gärung, mit einer kontrollierten Komplexität fortzufahren und den tiefen, historischen Geschmack auszuprägen, der die Region definiert. Unser Fokus liegt auf der stillen Kraft der Zutaten, nicht auf dem Pomp. Wir jagen keinen Trends hinterher; wir pflegen das stille Engagement für Qualität, das diese Stadt immer verstanden hat. Wenn Sie ein Bier suchen, das von Zeit und Ort spricht, treten Sie in den kleinen Garten neben dem Laderampe in der hinteren Ecke.


name_en: The Clyde Malt House
name_local: Tigh Malt an Claid
description_en:
  On these chilly Glasgow mornings, when the air carries the sharp scent of coal smoke and damp sandstone, we know the work must begin. Our operation is housed within a Victorian warehouse, a behemoth of blackened sandstone whose enormous structural beams groan under the weight of a century of industry. You can still trace the ghosts of coal dust up the chimney stacks, a smell we’ve learned to accept as part of the city’s deeper atmosphere. The Clyde Malt House is less about trend and more about gravity—the heavy weight of this city and the deep traditions of its craft. We use water harvested from a specific catchment area near the river, painstakingly adjusting the dissolved oxygen levels and mineral profile to mimic the deep clay geology of the surrounding region. This method allows us to coax unique, earthy character from the finest Scottish barley, creating a malt foundation that holds the robust spirit of the Clyde itself. Our brewers work slow and meticulous, honoring the history of maltsters who processed grain along this river long before the industrial surge. We appreciate the grit; we respect the process; we build the beer from the ground up. It is a steady, unpretentious craft, a continuation of a hard-working, deeply skilled heritage. If you want to see how the barley meets the water, look past the old fish shop on Argyle Street, toward the arched loading bay at the back.

description_local:
  Air a' ghilich a' chleachdaidh a' chlamachd an coitheadhach is an ston-tartan a' ghlubhaidh, tha sinn a' tuigsinn gu bheil an obair a' tighinn. Tha do chleachdadh ann an seimhachdhùn Victorian, air a' chleachdadh an ston-tartan nealaidh a' gabhail claidheamh dìreach air a' ghluasad lathaichean de fhàilte. Tha iad a’ sealltainn gach anailseachaidh de ghaoth choilean a thàinig a-steach air a' chlamachd air a' chlamachd air a' chleachdadh de bhogsaichean. Tha Tigh Malt an Claid a' toirt seachad na iomdainas, agus tha e mu dheidhinn air ghaothachas—an ghluathas air seo cinnteach is na teanga dhimmheachdan air a' chlaoradh. Tha sinn a' cleachdadh uisge a tha a' tighinn bho aon ainmiche mhath a tha ag iarraidh a' chlaoradh dhuinn a' chleachdadh an geolaitheachd clay dhimmheach a' an àite. Tha seo a' toirlomhandachadh dhuinn a' coalladh chàraithe neachair, a' fàs bho na bealachachd Gaelic sgoil a' chleachdadh barley Sgàil. Tha na mhaor-chleachdaidh againn a' obair gu latha agus gu dìlseach, a' cleachdadh an sgeulachd a' mhaltsters a dhòigh cleachdadh gràin le bhith aig an uisge seo fhathast thugainn gu sùil a-steach. Tha e obair stadach, aig an t-uaidh, agus a' togladh dàimh ri fhàilte bheag, a' togladh dàimh ri sgeulachd a' chleachdadh roinn-fhailte, dhiddirmhor. Má thèid leat a bhith a' sealltainn conas tha an barley a' cleachdadh le do chridhe, deinn sùil bho phròiseag an t-seòltaeachd làimh air Argyle Street, a-steach don t-sàlbaich bhòsail aig diofar.


name_en: La Fornace di Milano
name_local: La Fornace di Milano
description_en:
  Every late afternoon, the faint smell of damp river mist mixing with the scent of polished cobblestones along the Navigli always brings us back here. This space itself tells a history, with the massive, unevenly hewn brick load-bearing walls bearing the stain of a century of industrial activity. We acquired this former mill, tucked near the canal, not for its glamour, but for the honest, sturdy weight of its structure, especially the timber beams that groan slightly when the humid Lombard air drops in the evening. For generations, Milan has been defined by precision and high design, but our work here is about slow, deliberate change—a contrast to the city's frantic pace. We honor the deep tradition of Italian *artigianato*, applying that same careful methodology to the fermenter. Our process relies heavily on highly specialized mash protocols, utilizing high-altitude Italian grains supplemented by local rye. This careful combination helps us manage the naturally varied alkalinity of the Lombardy water profile, transforming the inherent mineral complexity of the regional supply into a structural backbone for the beer itself. We craft our lagers and ales with a sense of permanence, believing that the quality of the grain and the patience of the fermentation are the only things that truly matter. We are driven by the quiet joy of transforming simple ingredients into something substantial, something that feels earned. If you're passing through the lower loading bay near the old rail shed, we’d be pleased to share a glass on the patio overlooking the water.

description_local:
  Ogni tardo pomeriggio, il debole odore di nebbia fluviale umida che si mescola al profumo dei sampietrini lucidati lungo i Navigli ci riporta sempre qui. Questo spazio racconta una storia, con gli enormi muri portanti di mattoni non uniformi che portano la macchia di un secolo di attività industriale. Abbiamo acquisito questo ex mulino, nascosto vicino al canale, non per la sua eleganza, ma per il peso onesto e solido della sua struttura, specialmente i travi in legno che gemono leggermente quando l'aria umida lombarda cala la sera. Per generazioni, Milano è stata definita da precisione e alta progettazione, ma il nostro lavoro qui riguarda un cambiamento lento e deliberato, un contrasto al ritmo frenetico della città. Onoriamo la profonda tradizione italiana dell'artigianato, applicando la stessa metodica cura al fermentatore. Il nostro processo si affida pesantemente a protocolli di macerazione altamente specializzati, utilizzando grani italiani di alta quota integrati con segale locale. Questa combinazione attenta ci aiuta a gestire l'alcalinità naturalmente variabile del profilo idrico lombardo, trasformando la complessità minerale intrinseca dell'approvvigionamento regionale in una vera spina dorsale per la birra stessa. Produciamo le nostre lager e le nostre ale con un senso di permanenza, credendo che la qualità del cereale e la pazienza della fermentazione siano le uniche cose che contano davvero. Siamo guidati dalla quieta gioia di trasformare ingredienti semplici in qualcosa di sostanziale, qualcosa che si senta meritato. Se passate dal magazzino di carico inferiore vicino al vecchio deposito ferroviario, saremmo lieti di offrirvi un bicchiere sul patio con vista sull'acqua.


name_en: Frognerseteren Brewing Co.
name_local: Frognerseteren Bryggeriselskap
description_en:
  Even in the middle of a crisp Oslo autumn, the air carries that unmistakable mix of brine from the inner fjord and the scent of wet pine needles drifting down from the hillsides. We’ve always noticed that shift in the atmosphere—a cold breath bringing with it the unique mineral richness of the local water supply. Our focus here is less about rapid production and more about slow, deliberate fermentation, a quiet respect for the climate that shapes this city. We manage our water profile meticulously, letting the high bicarbonate content, drawn directly from the mountain catchment feeding the fjord, guide the choice of grains and defining the final character of our ales. This requires a sustained cold fermentation, allowing the yeast to work slowly in the deep chill, drawing out subtle fruity and earthy notes that only the slow process can achieve. The brewery itself is housed in a structure with deep, grey-weathered timber framing, a venerable example of older Oslo construction where the massive gabled roof leans slightly against the prevailing northerly winds. It's the constant sound of the timbers creaking under the shifting weight that reminds us that the building itself has witnessed decades of this city's changing seasons. Every vessel, every copper pipe, bears the mark of this resilient architecture, standing steadfast against the harsh Scandinavian winter. We try to marry the rugged permanence of the landscape with the delicate, ephemeral nature of a perfectly aged ale. If you’re looking for something reflective of this corner of Norway, come look at the rack near the hearth at the back corner.

description_local:
  Selv midt i en skarp oslo-høst, bærer luften den umiskjennelige blandingen av salt fra innerfjorden og lukten av våte grantre som blåser ned fra åssidene. Vi har alltid lagt merke til dette skiftet i atmosfæren – et kaldt pust som bringer med seg den unike mineralske rikdommen i det lokale vannforsyningen. Vårt fokus her er mindre på rask produksjon og mer på langsom, bevisst fermentering, en stille respekt for klimaet som former denne byen. Vi styrer vannprofilen vår med stor presisjon, slik at det høye bikarbonatinnholdet, hentet direkte fra fjellet som mater fjorden, veileder valget av korn og definerer den endelige karakteren til ølene våre. Dette krever en vedvarende kaldgjæring, der gjæren jobber sakte i den dype kulden og trekker ut subtile fruktige og jordlige noter som bare den langsomme prosessen kan oppnå. Selve bryggeriet er plassert i en bygning med dype, gråfargetet tømmerramme, et verdig eksempel på eldre oslo-konstruksjon hvor det massive gavlfeltet lener seg lett mot de dominerende nordavindene. Det er den konstante lyden av tømmeret som knirker under det skiftende vekten som minner oss på at selve bygningen har vært vitne til denne byens skiftende årstider i flere tiår. Hvert kar, hver kobberrør bærer merket fra denne robuste arkitekturen, og står støtt mot den harde skandinaviske vinteren. Vi prøver å kombinere landskapets hardføre varighet med den delikate, flyktige naturen til en perfekt lagret ale. Hvis du leter etter noe som gjenspeiler dette hjørnet av Norge, kan du se på hyllen ved peisen i det bakerste hjørnet.


name_en: The Cascade Grain Works
name_local: The Cascade Grain Works
description_en:
  The low murmur of the Grand River carrying the distant drone of traffic always cuts through the humid Michigan air, especially in late summer. Our foundation sits in a converted Victorian industrial warehouse, where the uneven terracotta tiles on the north wall tell the story of a hundred years of shifting weather. We inherited this space and its idiosyncrasies, finding a particular comfort in the way the old stone structure hums when the river level rises. Brewing here means listening to the grit of the city beneath the bubbles, something our ancestors here understood intuitively. We are meticulous about balancing the grist, often incorporating local maize alongside our base malts not merely for cost, but because its presence changes the mouthfeel, giving the beer a body that holds up to the local palate. The true secret lies in the secondary fermentation, where we let our wort spend time in barrels salvaged from old local cooperages, allowing those spent wood tannins to interact with the grain bill. This process demands patience and an eye for the subtle shift in density. We've fine-tuned our water profile through painstaking adjustments, striving for a chemistry that supports the unique hop character of the West Michigan region. It’s a conversation between the mineral content of the river and the specific mineral content we coax into the mash tun. This work is not about trends; it’s about maintaining the deep, unhurried rhythm of quality that built this city. If you’re walking past the old loading dock near the rail lines, there’s a new stout tapped today that you should try.

description_local:
  El murmullo bajo del Río Grand, llevándose el zumbido distante del tráfico, siempre corta la humedad del aire michiganense, sobre todo a fines del verano. Nuestro cimiento se encuentra en un almacén industrial victoriano convertido, donde las baldosas de terracota irregulares de la pared norte cuentan la historia de cien años de clima cambiante. Heredamos este espacio y sus idiosincrasias, encontrando una comodidad particular en la forma en que la antigua estructura de piedra vibra cuando el nivel del río sube. Hacer cerveza aquí significa escuchar la aspereza de la ciudad bajo las burbujas, algo que nuestros antepasados aquí entendieron intuitivamente. Somos meticulosos al equilibrar el grano, incorporando a menudo maíz local junto con nuestros maltas base no solo por el costo, sino porque su presencia cambia la textura, dándole a la cerveza un cuerpo que resiste el paladar local. El verdadero secreto reside en la fermentación secundaria, donde dejamos que nuestro mosto pase tiempo en barriles recuperados de viejos toneleros locales, permitiendo que esos taninos de madera gastada interactúen con la receta de grano. Este proceso exige paciencia y un ojo para el sutil cambio en la densidad. Hemos ajustado nuestro perfil de agua a través de ajustes meticulosos, buscando una química que apoye el carácter único de los lúpulos de la región de West Michigan. Es una conversación entre el contenido mineral del río y el contenido mineral específico que logramos obtener en la cuba de maceración. Este trabajo no es sobre tendencias; es sobre mantener el ritmo profundo y tranquilo de calidad que construyó esta ciudad. Si estás pasando por el antiguo muelle de carga cerca de las vías del tren, hay una stout nueva que se ha encendido hoy y que deberías probar.


name_en: Cascadia Grain House
name_local: Cascadia Grain House
description_en:
  The smell of damp cedar and wet earth always drifts through the loading docks when the Pacific fog rolls in early. It reminds us of the moss growing on the old pilings down by the harbor. For decades, this structure—a massive, aging timber frame from the city's shipbuilding era—has held our operations. We’ve maintained the original structural beams, noting the stress fractures near the foundation that only become visible after decades of coastal humidity, a relentless presence we’ve simply learned to accommodate. Our work is built upon that deep, regional sense of grit, mirroring the city’s industrial history while embracing the meticulous nature of modern craft. The real magic starts with the water. We manage every facet of our water chemistry, specifically executing precise Burtonization techniques to dial in the sulfur content and enhance the hop aroma, allowing the subtle mineral profile of the PNW ground water to contribute rather than overwhelm the malt structure. This process demands constant adjustment, balancing the heavy minerality of the region with the delicate demands of our specialty grain bill. Each brew is an effort to bottle the specific character of this coastal climate, marrying the sturdy, pragmatic resilience of old Seattle with the nuanced complexity of a perfect fermentation cycle. We use adjuncts—sometimes locally sourced rice or barley—to lighten the body and sharpen the finish, providing a counterpoint to the immense, weathered character of the building itself. Our dedication is to the process, the grain, and the local environment. If you’re passing by, look past the main entrance and take a walk along the lower freight rail track.

description_local:
  The smell of damp cedar and wet earth always drifts through the loading docks when the Pacific fog rolls in early. It reminds us of the moss growing on the old pilings down by the harbor. For decades, this structure—a massive, aging timber frame from the city's shipbuilding era—has held our operations. We’ve maintained the original structural beams, noting the stress fractures near the foundation that only become visible after decades of coastal humidity, a relentless presence we’ve simply learned to accommodate. Our work is built upon that deep, regional sense of grit, mirroring the city’s industrial history while embracing the meticulous nature of modern craft. The real magic starts with the water. We manage every facet of our water chemistry, specifically executing precise Burtonization techniques to dial in the sulfur content and enhance the hop aroma, allowing the subtle mineral profile of the PNW ground water to contribute rather than overwhelm the malt structure. This process demands constant adjustment, balancing the heavy minerality of the region with the delicate demands of our specialty grain bill. Each brew is an effort to bottle the specific character of this coastal climate, marrying the sturdy, pragmatic resilience of old Seattle with the nuanced complexity of a perfect fermentation cycle. We use adjuncts—sometimes locally sourced rice or barley—to lighten the body and sharpen the finish, providing a counterpoint to the immense, weathered character of the building itself. Our dedication is to the process, the grain, and the local environment. If you’re passing by, look past the main entrance and take a walk along the lower freight rail track.


name_en: Caprock Fermentatorium
name_local: Caprock Fermentatorium
description_en:
  The relentless scent of dry sage and sun-baked asphalt hangs in the air around us, especially just before a summer rain breaks the dust clouds. Our structure, a sprawling old brick warehouse dating back to the early days of the river crossings, has a unique groan in its southeast foundation when the temperature crests eighty degrees. It’s a tired sound we’ve learned to live with, a reminder of the relentless, unpredictable nature of this land. We chose to name ourselves Caprock Fermentatorium not just for the geology of the Hill Country, but for the unwavering, high-mineral resilience we try to instill in every batch. Austin's water has a character that demands respect, and we meet that challenge by meticulously adjusting the mineral profile through high-mineralized Burtonization. This process allows us to handle the local hardness while still achieving the crisp, clean finish that defines a well-brewed craft beer. The pace of life here, the blend of ancient Texan traditions alongside this constant push of technological change, informs how we approach fermentation. We often use adjuncts, like locally sourced sorghum, to add a slight, comforting earthiness that speaks to the landscape outside our windows. Every variable, from the exact mash schedule to the specific grain bill, is calibrated to fit the relentless, vibrant backdrop of the city. We don't believe in chasing fleeting trends; we believe in making something substantial and lasting, much like the bedrock beneath our feet. If you're looking for a quiet spot away from the bright lights, check out the corner table tucked beneath the loading bay on East Colorado Street.

description_local:
  El olor persistente a salvia seca y al asfalto recalentado flota en el aire a nuestro alrededor, sobre todo justo antes de que una lluvia de verano rompa las nubes de polvo. Nuestra estructura, un viejo almacén de ladrillos que se extiende y data de los primeros días de los cruces del río, tiene un gemido único en su cimiento sureste cuando la temperatura alcanza los ochenta grados. Es un sonido cansado que hemos aprendido a aceptar, un recordatorio de la naturaleza implacable e impredecible de esta tierra. Elegimos llamarnos Caprock Fermentatorium no solo por la geología de la Colina, sino por la resiliencia constante y alta en minerales que intentamos inculcar en cada lote. El agua de Austin tiene un carácter que exige respeto, y afrontamos ese reto ajustando meticulosamente el perfil mineral mediante la Burtonización con altos contenidos de minerales. Este proceso nos permite lidiar con la dureza local mientras logramos ese acabado nítido y limpio que define una cerveza artesanal bien elaborada. El ritmo de vida aquí, la mezcla de tradiciones texanas antiguas junto con este constante empuje de cambio tecnológico, informa cómo abordamos la fermentación. A menudo utilizamos adjuntos, como el sorgo de origen local, para añadir una terrosidad sutil y reconfortante que habla del paisaje fuera de nuestras ventanas. Cada variable, desde el horario exacto de molienda hasta la receta de grano específica, se calibra para encajar con el telón de fondo vibrante e implacable de la ciudad. No creemos en perseguir tendencias fugaces; creemos en hacer algo sustancial y duradero, al igual que el lecho rocoso bajo nuestros pies. Si estás buscando un lugar tranquilo lejos de las luces brillantes, mira la mesa de la esquina escondida debajo del patio de carga en East Colorado Street.


name_en: The Proprietor's Grainery
name_local: The Proprietor's Grainery
description_en:
  Every morning, the first thing I notice is the scent of damp earth mixing with the coal dust clinging to the side streets, a smell that has defined this neighborhood for nearly a century. Our grainery is housed in a former 19th-century mercantile warehouse, and if you look closely at the towering ceiling rafters, you can see where the original plaster has peeled away, revealing the dark, uneven wooden beams beneath. We’ve settled into that worn-in quiet, accepting the slight groan of the foundation settling every time the humidity shifts. It’s a good kind of sound, one that reminds us that this space has stood here through generations of city change. We focus on slow fermentation, which requires meticulous care with our water profile; we custom-blend minerals to mimic the specific trace elements found in the Schuylkill River basin, allowing our lagers to develop complex mouthfeel without aggressive hop bitterness. This dedication to local water science feels appropriate to a city built on so many layers of historical endeavor and necessary infrastructure. Our malt bill favors local Pennsylvania-grown barley, giving our brews a subtle, almost malty sweetness that nods to the old colonial trade routes. This process is inherently patient, demanding we keep the fermentation vessels cool and untouched for weeks on end. It is a quiet reverence for the slow, steady work of nature. You can find us tucked away on the ground floor, near the old iron access gate leading down to the alley.

description_local:
  Every morning, the first thing we notice is the scent of damp earth mixing with the coal dust clinging to the side streets, a smell that has defined this neighborhood for nearly a century. Our grainery is housed in a former 19th-century mercantile warehouse, and if you look closely at the towering ceiling rafters, you can see where the original plaster has peeled away, revealing the dark, uneven wooden beams beneath. We’ve settled into that worn-in quiet, accepting the slight groan of the foundation settling every time the humidity shifts. It’s a good kind of sound, one that reminds us that this space has stood here through generations of city change. We focus on slow fermentation, which requires meticulous care with our water profile; we custom-blend minerals to mimic the specific trace elements found in the Schuylkill River basin, allowing our lagers to develop complex mouthfeel without aggressive hop bitterness. This dedication to local water science feels appropriate to a city built on so many layers of historical endeavor and necessary infrastructure. Our malt bill favors local Pennsylvania-grown barley, giving our brews a subtle, almost malty sweetness that nods to the old colonial trade routes. This process is inherently patient, demanding we keep the fermentation vessels cool and untouched for weeks on end. It is a quiet reverence for the slow, steady work of nature. You can find us tucked away on the ground floor, near the old iron access gate leading down to the alley.


name_en: Foundry Brook Brewing Co.
name_local: Foundry Brook Brewing Co.
description_en:
  The smell of wet lake mist and burning cedarwood always settles into the mortar joints around here in the late autumn. We’ve been refining our methods in this old brick foundry structure since the first bolts were installed, and we’ve learned to live with the way the upper window frames always stick a little. This city, with its history carved into the stone foundations along the lake, demands a careful patience, a slowness that complements the work we do here. For us, brewing isn't just production; it's chemistry guided by the geography. Our process relies heavily on precision in the mash tun, utilizing a carefully calibrated Burtonization-style process. This involves maintaining distinct gravity gradient zones during lautering, allowing us to extract specific sugars from the malted barley grain bill while minimizing astringency. We achieve this by incrementally adjusting the water temperature profile in our extraction vessel rather than relying on single, brute-force heat settings. This meticulous separation process gives us a clean, high-clarity wort that is perfectly suited for the robust, cold-climate character of Burlington. We also favor incorporating small, native adjuncts, like locally dried corn, not for cost reduction, but because its complex starches interact wonderfully with the late-harvest hop varietals we use. The building itself, with its massive, soot-stained chimney stack, has seen everything from early industrial work to quiet winter mornings, and it reminds us that everything worth building lasts. If you've got time after the market closes, we're keeping a fresh batch cooling right by the old wood-burning stove in the back corner.

description_local:
  The smell of wet lake mist and burning cedarwood always settles into the mortar joints around here in the late autumn. We've been refining our methods in this old brick foundry structure since the first bolts were installed, and we've learned to live with the way the upper window frames always stick a little. This city, with its history carved into the stone foundations along the lake, demands a careful patience, a slowness that complements the work we do here. For us, brewing isn't just production; it's chemistry guided by the geography. Our process relies heavily on precision in the mash tun, utilizing a carefully calibrated Burtonization-style process. This involves maintaining distinct gravity gradient zones during lautering, allowing us to extract specific sugars from the malted barley grain bill while minimizing astringency. We achieve this by incrementally adjusting the water temperature profile in our extraction vessel rather than relying on single, brute-force heat settings. This meticulous separation process gives us a clean, high-clarity wort that is perfectly suited for the robust, cold-climate character of Burlington. We also favor incorporating small, native adjuncts, like locally dried corn, not for cost reduction, but because its complex starches interact wonderfully with the late-harvest hop varietals we use. The building itself, with its massive, soot-stained chimney stack, has seen everything from early industrial work to quiet winter mornings, and it reminds us that everything worth building lasts. If you've got time after the market closes, we're keeping a fresh batch cooling right by the old wood-burning stove in the back corner.


name_en: Obsidian Bloom Brewery
name_local: Cosecha de Obsidiana
description_en:
  The smell of wet earth and diesel exhaust always hangs heavy in the early mornings here, a constant blend of ancient city and modern traffic. These walls, worn with the weight of colonial history and centuries of volcanic dust, were not built for perfection; they were built to endure. The plaster flakes away in sheets, revealing the dark adobe and the uneven stonework beneath, a structure we've always taken for granted but which speaks volumes about the resilience of this place. Our process begins by seeking out the specific microflora native to the Valley of Mexico, utilizing wild yeasts collected from the stone surfaces and surrounding humid air. This approach allows us to perform a slow, spontaneous fermentation, lending our beers a complexity and character that no commercial strain can replicate. We incorporate heritage corn, not just as a cheap adjunct, but as a specific starch source that honors the region's profound agricultural past, guiding the malt profile to a unique, deep resonance. The massive, ancient stone cistern where we initially cool our wort was dug generations ago, and we still utilize its cool, consistent temperature, a memory of the pre-Hispanic water systems. It is a rhythm of slow brewing that feels tied to the volcanic calendar of the city. We treat the entire process with a meditative patience, letting the environment dictate the final profile. We believe that the character of the city should seep into every glass we pour. If you are looking for a place where the deep history of the Valley meets a fresh pour, you can find us near the old fountain in the rear patio.

description_local:
  El olor a tierra mojada y a diésel siempre se asienta pesado en las mañanas tempranas, una mezcla constante de ciudad antigua y tráfico moderno. Estas paredes, desgastadas con el peso de la historia colonial y siglos de polvo volcánico, no fueron construidas para la perfección; fueron construidas para resistir. El enlucido se desprende en hojas, revelando el adobe oscuro y el trabajo irregular de la piedra debajo, una estructura que siempre hemos dado por sentada, pero que dice mucho sobre la resiliencia de este lugar. Nuestro proceso comienza buscando la microflora específica nativa del Valle de México, utilizando levaduras silvestres recogidas de las superficies de piedra y del aire húmedo circundante. Este enfoque nos permite realizar una fermentación lenta y espontánea, otorgando a nuestras cervezas una complejidad y un carácter que ninguna cepa comercial puede replicar. Incorporamos maíz de herencia, no solo como un subproducto económico, sino como una fuente de almidón específica que honra el profundo pasado agrícola de la región, guiando el perfil de malta a una resonancia única y profunda. La enorme cisterna de piedra antigua donde inicialmente enfriamos nuestro mosto fue excavada hace generaciones, y todavía utilizamos su temperatura fresca y constante, un recuerdo de los sistemas de agua prehispánicos. Es un ritmo de elaboración lenta que se siente ligado al calendario volcánico de la ciudad. Tratamos todo el proceso con una paciencia meditativa, dejando que el medio ambiente dicte el perfil final. Creemos que el carácter de la ciudad debe filtrarse en cada vaso que servimos. Si buscas un lugar donde la profunda historia del Valle se encuentre con un mosto fresco, puedes encontrarnos cerca de la vieja fuente en el patio trasero.


# users

first_name: Luciana
last_name: Morales
gender: F
username: luciana_citrus
email: luciana.morales@thebiergarten.app
date_of_birth: 2003-05-09
bio:
  I always look for something light, cloudy, and incredibly refreshing, especially when I'm relaxing outside. If it offers bright citrus or delicate coriander notes, like a crisp Witbier or a Hefeweizen, I'm thrilled. Finding the perfect patio sipper makes my day.


first_name: Chih-hao
last_name: Gô͘
gender: M
username: chihaogoru
email: chihhao.g@thebiergarten.app
date_of_birth: 2001-02-24
bio:
  I prefer my beers to feel heavy and deeply complex. I am always searching for rich, dark malt profiles, whether it’s a bold Imperial Stout or a smooth Baltic Porter. Coffee and roasted chocolate notes are exactly what I hope to find in my cup.


first_name: Oliver
last_name: Harris
gender: M
username: oliverh
email: oliver.harris@thebiergarten.app
date_of_birth: 1979-06-29
bio:
  I love finding a good spot in Brisbane with a frosty glass. Nothing beats a cloudy Witbier when the summer heat hits. I usually stick to light, refreshing stuff that brings out the citrus or coriander notes. It just feels right on the patio.


first_name: Ella
last_name: Thompson
gender: F
username: ellathompson
email: ella.thompson@thebiergarten.app
date_of_birth: 2001-05-25
bio:
  I live in Hobart and I'm all about a good chill time with a cold one. I rarely need anything intense; I just want something reliable and super easy to drink. A crisp Lager is usually perfect when I'm kicking back after a long day.


first_name: Kiara
last_name: Patel
gender: F
username: kiarapatel
email: kiara.patel@thebiergarten.app
date_of_birth: 2000-01-04
bio:
  I prefer beers that respect the centuries-old brewing styles. For me, balance and cleanliness are key. A properly brewed Munich Helles or a sturdy Vienna Lager is exactly what I look for, and I'm ready to defend any tradition well done.


first_name: Noah
last_name: Hoffmann
gender: M
username: noahhoffman
email: noah.hoffmann@thebiergarten.app
date_of_birth: 1978-01-24
bio:
  I bypass the light lagers entirely; I am here for the deep, satisfying stuff. I seek out the complexity of a well-made Imperial Stout or a rich Robust Porter. Nothing beats the dark roasted malt and the intense chocolate notes.


first_name: Jack
last_name: Thomas
gender: M
username: jthomas
email: jack.thomas@thebiergarten.app
date_of_birth: 1981-03-27
bio:
  I look for lagers that respect history, brewed the way they ought to be. If I’m trying to decide, a clean Munich Helles or a robust Märzen usually wins me over. These traditional styles are far superior to modern fads.


first_name: Edoardo
last_name: Palmieri
gender: M
username: edoardopalmieri
email: edoardo.palmieri@thebiergarten.app
date_of_birth: 2004-10-05
bio:
  I'm always drawn to the profound intensity of dark beers. For me, the complexity of an Imperial Stout, with its notes of coffee and rich dark chocolate, is what matters most. Nothing light compares to that heavy, roasted malt profile in Milan.


first_name: Lucas
last_name: Pettersen
gender: M
username: lpettersen
email: lucas.pettersen@thebiergarten.app
date_of_birth: 2002-05-04
bio:
  I travel far from Oslo searching for funk. Nothing thrills me like finding a perfectly matured Gueuze or a wild, spontaneously fermented batch. I appreciate the complex flavors that barrel aging adds, making the wildest Ales taste incredibly profound.


first_name: Barbara
last_name: Cruz
gender: F
username: barbaracruz
email: barbara.cruz@thebiergarten.app
date_of_birth: 1994-09-23
bio:
  I'm always looking for the next wild brew. Being in Grand Rapids, I've become obsessed with the sour side of things. There's something incredibly satisfying about a Barrel Aged ale that tastes like a forest floor. I appreciate brews that tell a story.


first_name: Isabella
last_name: Martin
gender: F
username: isabellamartin
email: isabella.martin@thebiergarten.app
date_of_birth: 1999-07-27
bio:
  I enjoy the slow ritual of finding a complex, high-proof brew. Nothing satisfies me more than sinking into a massive English Barleywine, letting its rich character unfold in the snifter. I seek out those robust, aged styles built for savoring, not just for a quick drink.


first_name: David
last_name: Bailey
gender: M
username: davidstout
email: david.bailey@thebiergarten.app
date_of_birth: 2004-12-01
bio:
  I always go for the darkest options. Carbonation just isn't for me; I want complex roasted malt flavors. Nothing beats a properly brewed Imperial Stout that tastes like dark chocolate and coffee.


first_name: Mia
last_name: Myers
gender: F
username: miamyers
email: mia.myers@thebiergarten.app
date_of_birth: 1980-06-27
bio:
  For me, beer is about weight and depth. I always gravitate toward the darkest options, searching for that perfect balance of roasted malt, deep chocolate, and rich coffee notes. An Imperial Stout is usually where I land, no matter the season.


first_name: Patricia
last_name: Edwards
gender: F
username: patriciae
email: patricia.edwards@thebiergarten.app
date_of_birth: 2001-08-06
bio:
  I prefer drinks that demand your attention. I always look for something substantial, like a rich English Barleywine, meant to be savored over a long period. Slow sipping from a snifter allows me to appreciate the complex notes that only age can bring.


