# breweries

name_en: Witwaters Wild
name_local: Witwaters Wild
description_en:
  The air always tastes of fine, sun-baked dust and the metallic tang of distant industry, even when the rain has finally washed the city clean. Our brewery sits in a section of the old Highveld industrial zone, nestled within the bones of a Victorian-era factory whose heavy, soot-stained brickwork bears the slow scars of a century’s worth of changing economies. That same weathered structure holds our fermentation tanks, which feel less like sophisticated equipment and more like extensions of the landscape itself. We focus on embracing the raw, unfiltered character of the land. Our defining process is spontaneous fermentation; we harvest wild yeast strains from the ancient sandstone quarries and the local veld, letting them perform their work naturally within the wort. This approach ties us directly to the unique microbiology of South Africa, producing complex, unpredictable flavor profiles. We often incorporate sorghum and maize adjuncts harvested from neighboring farms, using these local grains not just for cost reduction, but because they carry the specific terroir of the Highveld soil. The subtle, complex esters created by these indigenous microbes and grains tell a story far older than the modern sprawl of Johannesburg. We monitor the precise mineral profile of the water, ensuring the calcium and magnesium levels are optimized for the wild yeast to thrive without becoming overwhelmed. This diligent observation of the raw materials, from the soil to the fermentation vessel, defines what we do. If you are looking for a beer that tastes like the intersection of old history and fierce, modern grit, look past the main street and find the alleyway beside the old gasworks.

description_local:
  Die lug smaak altyd na fyn, son-gedroogde stof en die metaalagtige reuk van verre industrie, selfs wanneer die reën uiteindelik die stad skoon gewas het. Ons brouery is in 'n gedeelte van die ou Highveld-industriële sone gevestig, ingebed in die bene van 'n viktorianese fabriek wat die sagte litte van 'n eeu van veranderende ekonomieë dra. Daardie selfde verweerde struktuur hou ons fermentasie-tanks, wat minder soos gesofistikeerde toerusting en meer soos uitbreidinge van die landskap self voel. Ons fokus is om die rauwe, ongeskilde karakter van die land te omhels. Ons definerende proses is spontane fermentasie; ons oes wilde giststamme uit die antieke sandsteen-groeve en die plaaslike veld, en laat hulle natuurlik hul werk doen binne die wort. Hierdie benadering bind ons direk aan Suid-Afrika se unieke mikrobiologie, en produseer komplekse, onvoorspelbare geurselle. Ons integreer dikwels sorghum en mielie-byvoegings wat van naburige plase geoes word; ons gebruik hierdie plaaslike graan nie net vir koste-verlaging nie, maar omdat dit die spesifieke terroir van die Highveldgrond dra. Die subtiele, komplekse esters wat deur hierdie inheemse microbe en graan geskep word, vertel 'n verhaal wat baie ouer is as die moderne uitbreiding van Johannesburg. Ons monitor die presiese mineraalprofiel van die water, om te verseker dat die kalsium en magnesiumvlakke geoptimaliseer is vir die wilde gist om te floreer sonder om oorweldig te raak. Hierdie ywerige waarneming van die rauwe materiaal, van die grond tot die fermentasie-vat, definieer wat ons doen. As jy op so 'n bier soek wat smaak soos die snykpunt van ou geskiedenis en woeste, moderne vasberadenheid, kyk verby die hoofstraat en vind die steegie langs die ou gaswerkswinkel.


name_en: Musgo Valdiviano Brew Works
name_local: Cervecería Musgo Valdiviano
description_en:
  The air here always carries the scent of wet cedar and the salt mist drifting in from the Valdivia River, a deep, earthy smell that tells us exactly where we are. We built this brewery into the bones of an old colonial warehouse, a structure whose massive, exposed timbers have been stained and weathered by decades of perpetual Southern Chilean dampness, developing a dark, velvety patina we've grown accustomed to. Our brewing philosophy is tethered to the land, utilizing the incredible microflora found within this dense temperate rainforest. We eschew standard strains, opting instead for a spontaneous fermentation process, cultivating our unique Brettanomyces cultures right here, allowing the wild yeasts from the local river system and damp mosses to guide the transformation of the grain. This process introduces complex, subtle funk and a deep minerality that you just won't find in standardized production. Each batch is meticulously managed, with the grain bill often incorporating native adjuncts, such as toasted corn from nearby valleys, to deepen the flavor profile and stabilize the body against the constant coastal moisture. Our fermentation tanks, which sit against the original, heavily grooved stone foundation, bear the scars of their age—small fissures in the mortar that only the moss has managed to colonize. We believe the architecture and the environment are essential partners in the craft, not mere backdrops. It takes patience, listening to the rhythm of the humidity and the river, but the resulting beers reflect the slow, deliberate power of this Southern region. If you're looking for something truly grounded, the taps near the old receiving door are always flowing.

description_local:
  El aire de aquí siempre trae consigo el aroma a cedro húmedo y la neblina salina que llega del río Valdivia, un olor profundo y terroso que nos dice exactamente dónde estamos. Construimos esta cervecería dentro de los huesos de un antiguo almacén colonial, una estructura cuyos macizos y expuestos troncos han sido teñidos y desgastados por décadas de humedad constante del sur chileno, desarrollando una pátina oscura y aterciopelada a la que nos hemos acostumbrado. Nuestra filosofía cervecera está atada a la tierra, utilizando la increíble microflora que se encuentra en este denso bosque templado. Evitamos cepas estándar, optando en cambio por un proceso de fermentación espontánea, cultivando nuestras únicas cepas de Brettanomyces aquí mismo, permitiendo que las levaduras silvestres del sistema fluvial local y de los musgos húmedos guíen la transformación del grano. Este proceso introduce un funk complejo y sutil, y una mineralidad profunda que no vas a encontrar en una producción estandarizada. Cada lote es manejado meticulosamente, y la receta a menudo incorpora adjuntos nativos, como maíz tostado de valles cercanos, para profundizar el perfil de sabor y estabilizar el cuerpo contra la humedad costera constante. Nuestros tanques de fermentación, que reposan contra la base de piedra original y muy surcada, llevan las cicatrices de su edad, pequeñas grietas en el mortero que solo el musgo ha logrado colonizar. Creemos que la arquitectura y el entorno son socios esenciales en el oficio, no simples decorados. Requiere paciencia, escuchar el ritmo de la humedad y del río, pero las cervezas que resultan reflejan la fuerza lenta y deliberada de esta región del sur. Si buscas algo verdaderamente arraigado, los grifos cerca de la antigua puerta de recepción siempre están abiertos.


name_en: The Sandstone & Grain Collective
name_local: The Sandstone & Grain Collective
description_en:
  The smell of hot eucalyptus mixing with salty harbour air drifts into the yard, even when the weather’s calm. We’ve been observing this transition—from the sea breeze to the coastal humidity—since the day we took over this old operation. Our methods are tethered to the sheer physical reality of this city; we use local Australian barley, yes, but we also integrate adjuncts grown in the surrounding Blue Mountains hinterlands, mirroring the resourceful mix of commodities Sydney has always demanded. This building, a remnant Victorian warehouse, has its original sandstone foundation still visible beneath the modern fermentation floor. Those massive blocks have witnessed the boom times and the slumps, the same way the port workers endured the shifts. We’ve had to learn how to work with that weight and its historical insistence on permanence. Technically, we favour a highly aggressive Burtonization in our deep winter ales, pushing the extract efficiency through long grain retention to build a profound, lasting body that stands up to the intense local sun. We find parallels between the patience required to master the lautering process and the steady rhythm of the ferry crossing the harbour. We never rush the cool fermentation phase; it is a patient affair, much like waiting for the tide to turn fully. We focus on the integrity of the water—the mix of fresh catchment run-off and tidal salinity—as a critical flavour component. If you’re looking to see what we’re working on, you can come through the freight door facing the industrial siding just past the old timber yard.

description_local:
  The smell of hot eucalyptus mixing with salty harbour air drifts into the yard, even when the weather’s calm. We’ve been observing this transition—from the sea breeze to the coastal humidity—since the day we took over this old operation. Our methods are tethered to the sheer physical reality of this city; we use local Australian barley, yes, but we also integrate adjuncts grown in the surrounding Blue Mountains hinterlands, mirroring the resourceful mix of commodities Sydney has always demanded. This building, a remnant Victorian warehouse, has its original sandstone foundation still visible beneath the modern fermentation floor. Those massive blocks have witnessed the boom times and the slumps, the same way the port workers endured the shifts. We’ve had to learn how to work with that weight and its historical insistence on permanence. Technically, we favour a highly aggressive Burtonization in our deep winter ales, pushing the extract efficiency through long grain retention to build a profound, lasting body that stands up to the intense local sun. We find parallels between the patience required to master the lautering process and the steady rhythm of the ferry crossing the harbour. We never rush the cool fermentation phase; it is a patient affair, much like waiting for the tide to turn fully. We focus on the integrity of the water—the mix of fresh catchment run-off and tidal salinity—as a critical flavour component. If you’re looking to see what we’re working on, you can come through the freight door facing the industrial siding just past the old timber yard.


name_en: Te Hā o Te Wai
name_local: Te Hā o Te Wai
description_en:
  The relentless whine of the wind against the corrugated iron siding is the soundtrack to everything we do. It rushes through the old spaces, catching the dust motes that dance above the copper kettles. We built our operation into a former colonial-era warehouse near the waterfront, a heavy, dark timber structure where the floorboards sag noticeably near the largest loading bay. You can feel the history in the way the exposed brickwork near the foundation has warped and cracked over the decades, constantly subjected to the Wellington damp and salty air. Our focus is on deeply nuanced ales that reflect the character of this city. For our specialty lines, we employ a slow, spontaneous fermentation method, leveraging the unique strains of Brettanomyces found naturally in the catchment water collected from the nearby hills. We find these indigenous wild yeasts add a profound depth and funk that structured fermentation cannot replicate. The constant, dynamic interaction between the harsh environment and the delicate process of fermentation defines our craft. We carefully manage the water profile during the boil, ensuring we hit a specific calcium and sulfate ratio that encourages a crisp, resilient mouthfeel in even our fullest-bodied stouts. We believe the environment is not just a backdrop; it is a fundamental ingredient, shaping the grain bill and the resulting flavor. This slow, almost stubborn dedication to native processes is what we hold to be the truest representation of Wellington. If you find yourself walking down Cuba Street late in the afternoon, the small corner near the abandoned tailor’s shop is where you can find us.

description_local:
  Te whakarongo i te whakawhīwhi pūmana o te hau i runga i te tāngata o te tūnga kore iron kei te whakatau i te āhuatanga o ngā mahi katoa mātou. Kei te whīwhi hēnei hau i roto i ngā wāhi tūturu, ka whakatikatia i ngā pōkai whaea i whai i te tātai i runga i ngā paehoa o te kupeira. I whakatūhia mātou i roto i tētahi wharehuere rangatira o te era koloniali i wahanga o te rāwai i te moana, tētahi tinana ā rākau pūmau, pae tūa e whai i te teitei o te whare whakahaere nui. Kei te tino mātakitaki te rākau tinana i te hākari i whai i te wāhi o te kaiwai i muri i ngā tau. Ko tō mātou whai whakaaro ko ngā ale taua e mātakitaki ana, e whakatau ana i te pānga o tēnei wāhi o te tūmanako. Mō ngā mātauranga o mātou taua, kei te whakamahi mātou i te āhuatanga o te kōwhiri i te pākanga o te pūmana, ka whakamahinga i ngā mana o Brettanomyces e mau ana āwhina i te wai o te taua. Kei te tūmanako mātou i te taua mana o te hau o te whenua e whakatū ana i te pūmanawa me te whai ora i te pākanga. Ko te tango toa, e tūmanako ana, i te wāhi māori me te mahi tikanga o te pākanga ka whakatau i mātou. Kei te whai mātou i te tino tau o te wai i te wā o te kupeira, whai i te whāinga ki te whakakiri i tētahi huarahi pūmanawa, pūmau i ngā ale hou. Kei te tino mātakitaki mātou te wāhi, ā, kāore he tūnga kore; ko tētahi whāngai pūmanawa, e whakatau ana i te taonga o te rāwai. Ko te tikanga kōpukupu, e kaha ana, e whai i te mātauranga o Wellington. Kirihia tō rātou āhuatanga i te hapori Cuba i te pō kua tae mai, ko te wāhi iti i te taha o te whare o te tūmanako e tū ana mātou.


name_en: Graue Kesselwerk
name_local: Graue Kesselwerk
description_en:
  The chill of the Spree in October always carries the scent of coal dust and fermenting barley, a smell we’ve come to associate with the ghosts of this city’s industry. Our brewery, Graue Kesselwerk, is built into what was once a decommissioned steamworks, a hulking beast of dark, heavily patched red brick. The mortar lines are uneven and some of the tall factory windows are sealed over with thick planks, each one telling a silent story of change and permanence. We treat the site not just as a shell, but as an extension of the city's working history. We are fiercely committed to the long, slow process of spontaneous fermentation, capturing wild yeast strains indigenous to the Berlin environment. This is not a clinical, temperature-controlled process; we allow the local microflora, surviving in our damp, subterranean cellars, to dictate the final character of our ales. We adjust the mineral content of our water profile through a precise Burtonization adaptation, specifically enhancing the sulfate content to accentuate the hop bite, but we do this manually, following ancestral wisdom rather than modern schematics. The floor of the fermentation cellar, worn down by decades of damp concrete and repurposed coal ash, is a constant, tactile reminder of the grit beneath the surface. Our recipes draw inspiration from the necessity and resilience that defined life here, favoring strong, robust flavors that stand up to the sharp Berlin air. The beer, therefore, tastes less like a product and more like a memory, deep and unpolished. If you want to see the massive iron presses we use for the initial lautering—they're just past the old freight loading dock—please come take a look.

description_local:
  Der Geruch von Kohlenstaub und vergärendem Gerstenmalz, den der Spree-Wind im Oktober immer mit sich bringt, ist für uns zum Geruch der industriellen Geister dieser Stadt geworden. Unsere Brauerei, Graue Kesselwerk, ist in einem ehemaligen, stillgelegten Dampfwerk untergebracht, ein riesiges Wesen aus dunklem, stark geflicktem rotem Backstein. Die Mörtelfugen sind unregelmäßig, und einige der hohen Fabrikfenster wurden mit dicken Planken abgedichtet, jede erzählt eine stumme Geschichte von Wandel und Dauerhaftigkeit. Wir behandeln diesen Ort nicht nur als eine Hülle, sondern als eine Erweiterung der Arbeitergeschichte dieser Stadt. Wir setzen uns leidenschaftlich für den langsamen, gewaltsamen Prozess der spontanen Gärung ein und fangen Wildhefeteile ein, die in der Berliner Umwelt heimisch sind. Das ist kein klinischer, temperaturgesteuerter Prozess; wir lassen die lokale Mikrobiologie, die in unseren feuchten, unterirdischen Kellern überlebt hat, den Charakter unserer Ales bestimmen. Wir passen den Mineralstoffgehalt unseres Wassers durch eine präzise Burtonisierungsanpassung an, indem wir speziell den Sulfatgehalt erhöhen, um den Hopfenbesen zu akzentuieren, aber wir tun dies manuell, nach uraltem Wissen und nicht nach modernen Schemata. Der Boden des Gärerkellers, abgenutzt von Jahrzehnten feuchtem Beton und wiederverwendeter Kohlenasche, ist eine ständige, taktile Erinnerung an den Schmutz unter der Oberfläche. Unsere Rezepte sind von der Notwendigkeit und der Widerstandsfähigkeit inspiriert, die das Leben hier definiert haben, und bevorzugen starke, robuste Aromen, die dem scharfen Berliner Wind standhalten. Das Bier schmeckt daher weniger wie ein Produkt und mehr wie eine Erinnerung – tief und unpoliert. Wenn ihr die massiven Eisenpressen sehen wollt, die wir für die anfängliche Lautrierung verwenden – die sind direkt hinter dem alten Güterbahnhof, kommt bitte vorbei und schaut euch das an.


name_en: Le Clos de Fer
name_local: Le Clos de Fer
description_en:
  The smell of wet cobblestone and damp winter air always carries a faint, sweet whisper of malt from our fermentation floors. We’ve settled into this former textile warehouse where the massive, pitted limestone blocks groan under the weight of the roof every time the temperature shifts, a constant reminder of the city’s heavy, unrelenting history. This place was built for function, for industry, and we’ve kept that rugged character intact, honoring the immense labor that built this part of Brussels. Our primary devotion is to capturing the nuance of spontaneous fermentation; we don’t force the process but instead encourage it. We utilize specific strains of indigenous Belgian wild yeast, cultivating them within our own environment. This deep connection to the local terroir allows the unique fungal characteristics of the air and water to dictate the final flavor profile, moving the process far beyond mere industrial control. The tradition of brewing in this region runs thousands of years deep, evolving from simple ancient grain steeping into the complex, character-driven ales we offer today. We are dedicated to honoring that slow, deliberate evolution, focusing on the purity of the grist and the subtle interplay between grain and time. Every batch is a negotiation with the environment itself, a slow dialogue between the yeast and the historic stone walls. We believe that the complexity of a great beer should mirror the complexity of the city it comes from. When you are near the Place Sainte-Catherine, look past the main thoroughfare and down into the narrow, cobbled service alley behind the butchers’ market.

description_local:
  L'odeur des pavés humides et de l'air froid d'hiver porte toujours un faible murmure sucré de malt, venant de nos sols de fermentation. Nous sommes installés dans cette ancienne halle textile où les blocs de calcaire massivement piqués gémissent sous le poids du toit chaque fois que la température change, un rappel constant de l'histoire lourde et implacable de la ville. Cet endroit a été construit pour la fonctionnalité, pour l'industrie, et nous avons préservé ce caractère robuste, rendant hommage au travail colossal qui a bâti cette partie de Bruxelles. Notre dévotion principale est de capturer la nuance de la fermentation spontanée ; nous n'imposons pas le processus, nous l'encourageons. Nous utilisons des souches spécifiques de levures sauvages belges indigènes, que nous cultivons au sein même de notre environnement. Ce lien profond avec le terroir local permet aux caractéristiques fongiques uniques de l'air et de l'eau de dicter le profil de saveur final, éloignant le processus du simple contrôle industriel. La tradition de la brasserie dans cette région est vieille de plusieurs millénaires, évoluant d'un simple trempage de céréales anciennes vers les bières complexes et pleines de caractère que nous proposons aujourd'hui. Nous sommes dévoués à honorer cette évolution lente et délibérée, en nous concentrant sur la pureté du grain et le jeu subtil entre le malt et le temps. Chaque lot est une négociation avec l'environnement lui-même, un dialogue lent entre la levure et les murs de pierre historiques. Nous croyons que la complexité d'une excellente bière devrait refléter la complexité de la ville d'où elle vient. Quand vous êtes près de la Place Sainte-Catherine, regardez au-delà de l'artère principale et descendez dans la ruelle étroite et pavée derrière le marché des bouchers.


name_en: The Salt-Washed Grain Exchange
name_local: Salt-Washed Grain Exchange
description_en:
  There's always the specific scent of damp sea-salt mingling with old yeast and pulverized stone whenever we open the heavy doors. Our building, a relic from the Victorian era that once housed grain imports for the Bristol shipping industry, sighs under the weight of its aged sandstone and wrought-iron beams, a sound we've learned to recognize over twenty years. We are rooted in this city's relentless rhythm, where the memory of the docks and the constant press of the Avon River inform everything we do here. Our brewing philosophy isn't about quick refreshment; it's about patient transformation, respecting the grit and the history embedded in every handful of malting barley. We take locally grown, often heritage, British barley and employ a specific cold conditioning method, allowing our ales to age for months in the thick, damp atmosphere of the old malt storage vaults. This slow, cool process encourages the expression of naturally present Brettanomyces, lending our beers a profound, barnyard funk that speaks directly to the history of fermentation in this region. The sheer scale of the warehouse, with its vaulted ceilings and massive, irregular brickwork, requires constant maintenance, a stubborn partnership that forces us to respect every creak and stain. It reminds us that even industrial grandeur, when left to the elements, achieves a kind of quiet beauty. We focus on making ales that carry the weight of Bristol’s deep industrial past while offering something complex and unusual. If you're looking for a quiet place to watch the river traffic drift past the eastern facade, the long communal table near the old receiving bay is where we’ll be.

description_local:
  Il y a toujours cette odeur particulière de sel marin humide qui se mêle à la levure vieille et à la pierre pulvérisée chaque fois que nous ouvrons les lourdes portes. Notre bâtiment, une relique de l'époque victorienne qui abritait autrefois les importations de grains pour l'industrie maritime de Bristol, gémit sous le poids de son grès vieilli et de ses poutres en fer forgé, un son que nous avons appris à reconnaître en vingt ans. Nous sommes enracinés dans le rythme incessant de cette ville, là où le souvenir des quais et la pression constante de la rivière Avon influencent tout ce que nous faisons ici. Notre philosophie de brassage n'est pas celle de la fraîcheur rapide; c'est celle de la transformation patiente, respectant la rudesse et l'histoire incrustées dans chaque poignée de blé malté. Nous prenons du blé britannique local, souvent des variétés patrimoniales, et nous employons une méthode spécifique de conditionnement à froid, permettant à nos ales de vieillir pendant des mois dans l'atmosphère épaisse et humide des anciens entrepôts de malt. Ce processus lent et froid encourage l'expression du Brettanomyces présent naturellement, conférant à nos bières une odeur profonde, de grange, qui parle directement de l'histoire de la fermentation dans cette région. L'ampleur du hangar, avec ses plafonds voûtés et sa maçonnerie de briques massive et irrégulière, nécessite un entretien constant, un partenariat tenace qui nous oblige à respecter chaque craquement et chaque tache. Cela nous rappelle que même la grandeur industrielle, laissée aux éléments, atteint une sorte de beauté silencieuse. Nous nous concentrons sur la fabrication d'ales qui portent le poids du passé industriel profond de Bristol tout en offrant quelque chose de complexe et d'inhabituel. Si vous cherchez un endroit tranquille pour regarder le trafic fluvial dériver devant la façade est, c'est à la longue table commune près de l'ancienne baie de réception que nous serons.


name_en: Saltline Provisions Brewery
name_local: Saltline Provisions Brewery
description_en:
  The smell of cedar and salt, carried inland on the cool mist from Burrard Inlet, is what we always smell in the morning. It reminds us of where we are and everything that shapes our brewing. Our building, a former cannery, has floorboards that groan and sag in the spots where the original heavy machinery sat, deep marks from decades of grease and salt spray that we've learned to live with. We built this space because we needed a place to do things slowly, intentionally, mirroring the persistent rhythm of the Pacific tides. We take local grains from the Fraser Valley when we can, balancing their hearty character with the crisp purity of the coastal climate. For many of our flagship lagers and robust saisons, we employ an Infusion Mash technique. This involves steeping grains in the mash tun before the main mash, allowing for maximum extraction of complex, deep malts and sugars, while simultaneously mitigating the influence of our sometimes mineral-heavy coastal water. This process is labor-intensive and demands precise timing, but it’s what gives our beer that specific, enduring depth. Our crew treats the massive, aging cedar barrels like they are old friends, each one bearing the history of the forest and the sea. We’re focused on the mechanics of the craft—the pressure, the temperature, the quiet transformation that happens in the fermentation chambers. We don't chase fleeting trends; we stick to what the environment demands of us. If you want to understand how we approach the mash, check out the little bench right next to the main fermentation tanks in the back corner.

description_local:
  The smell of cedar and salt, carried inland on the cool mist from Burrard Inlet, is what we always smell in the morning. It reminds us of where we are and everything that shapes our brewing here in Vancouver. Our building, which used to be a cannery, has floorboards that groan and sag in the spots where the original heavy machinery sat, deep marks from decades of grease and salt spray that we've learned to live with. We built this space because we needed a place to do things slowly, intentionally, mirroring the persistent rhythm of the Pacific tides. When we can, we take local grains from the Fraser Valley, balancing their hearty character with the crisp purity of the coastal climate. For many of our flagship lagers and robust saisons, we employ an Infusion Mash technique. This involves steeping grains in the mash tun before the main mash, allowing for maximum extraction of complex, deep malts and sugars, while simultaneously mitigating the influence of our sometimes mineral-heavy coastal water. This process is labor-intensive and demands precise timing, but it's what gives our beer that specific, enduring depth. Our crew treats the massive, aging cedar barrels like they are old friends, each one bearing the history of the forest and the sea. We’re focused on the mechanics of the craft—the pressure, the temperature, the quiet transformation that happens in the fermentation chambers. We don't chase fleeting trends; we stick to what the environment demands of us. If you want to understand how we approach the mash, check out the little bench right next to the main fermentation tanks in the back corner.


name_en: The Halifax Salt Grain Works
name_local: The Halifax Salt Grain Works
description_en:
  The first thing you notice when you walk past our building is the heavy, damp scent of Atlantic air mixed with aged stone and fermenting barley. Our brewery sits nestled within one of the oldest granite warehouses in the waterfront district, a structure where the porous limestone walls have absorbed decades of sea spray and harbor fog. We’ve learned to live with the slight, pervasive dampness that seems permanently embedded in the mortar, giving the whole place a sturdy, weathered integrity. Here, where the great ships once docked, we honor the long history of trade and durable craftsmanship. Our process demands a kind of stubborn permanence, much like the Nova Scotian coastline itself. To manage the unique salinity and trace minerals present in the harbour water, we don't just use standard filtration; we carefully calibrate our water profile using precise ratios of dolomitic and calcitic limestone, ensuring the mineral backbone supports the deepest, richest malt profiles we achieve. This is particularly crucial for our cool fermentation techniques, which are used extensively to draw out specific esters and phenols that speak to the cold, damp climate of the region. We slow down every stage, allowing the grain bill's inherent complexity to develop, honoring the demanding pace of the North Atlantic season. We treat the malt as we treat the timber of this old port—with respect, patience, and a deep understanding of its inherent strength. Our biggest vats still rattle slightly when the tide is running hard, a reminder that we are perpetually at the mercy of the sea. Come sit in the back corner booth overlooking the shipping sheds and let us pour you a pint of our latest Atlantic Reserve.

description_local:
  The première chose que l'on remarque en passant devant notre bâtiment, c'est cette lourde odeur de l'air atlantique et humide, mêlée à la pierre vieillie et au malt en fermentation. Notre brasserie est nichée dans l'un des plus vieux entrepôts de granite du quartier du front de mer, une structure où les murs de calcaire poreux ont absorbé des décennies d'embruns et de brouillard du port. Nous avons appris à vivre avec l'humidité subtile et omniprésente qui semble être irrémédiablement ancrée dans le mortier, donnant à l'ensemble de l'endroit une intégrité solide et usée. Ici, là où les grands navires jadis accostaient, nous rendons hommage à la longue histoire du commerce et de l'artisanat durable. Notre processus exige une sorte de permanence tenace, tout comme la côte de la Nouvelle-Écosse elle-même. Pour gérer la salinité unique et les oligo-minéraux présents dans l'eau du port, nous n'utilisons pas une simple filtration standard; nous calibrons avec soin notre profil d'eau à l'aide de ratios précis de calcaire dolomitique et calcique, assurant que la colonne vertébrale minérale soutienne les profils de malt les plus profonds et les plus riches que nous réalisons. Cela est particulièrement crucial pour nos techniques de fermentation à froid, utilisées de manière extensive pour faire ressortir des esters et des phénols spécifiques qui parlent du climat froid et humide de la région. Nous ralentissons chaque étape, permettant à la complexité inhérente du grain bill de se développer, honorant le rythme exigeant de la saison de l'Atlantique Nord. Nous traitons le malt comme nous traitons le bois de ce vieux port—avec respect, patience et une compréhension profonde de sa force intrinsèque. Nos plus grands cuves vibrent encore légèrement lorsque la marée monte fortement, un rappel que nous sommes perpétuellement à la merci de la mer. Venez vous asseoir dans le coin arrière, avec vue sur les hangars d'expédition, et laissez-nous vous servir une pinte de notre dernière réserve Atlantique.


name_en: Molino de la Sierra
name_local: Molino de la Sierra
description_en:
  The humid scent of baked clay and distant street food always drifts through the upstairs vents, a smell that has defined our mornings here in the heart of Guadalajara. We inherited this mill from the family who first set up operations inside its massive colonial stone walls nearly a century ago; the sandstone has developed a deep, rich patina from decades of unrelenting Jalisco sun. While the city celebrates its famous spirits and regional music, we focus on the slow, patient ritual of the malt. We are deeply tied to the region’s agricultural cycles, ensuring that our grain bill is not just barley, but incorporates locally grown indigenous maize, giving our ales a complex, earthy counterpoint. We employ a specialized, low-gravity Burtonisation process, which allows us to create a beer with remarkable head retention and a uniquely soft mouthfeel that reflects the gentle heat of the climate. This method requires obsessive attention to water mineralization and precise fermentation monitoring, a process we take with utmost seriousness. The old brick arches that span the cellar, groaning slightly under the pressure of the cooling lines, remind us constantly of the passage of time and the history that rests beneath our feet. Every shift in the ambient temperature affects the yeast colonies, and our dedicated team monitors those subtle changes daily. We believe that the finest drinks come from respecting the earth and the time it takes for the slow chemical reactions to unfold. If you want to feel the weight of the old stone and the scent of the fermenting grain, please come down to the main cellar, past the copper mash tun.

description_local:
  El olor húmedo del barro cocido y de la comida callejera lejana siempre flota a través de las rejillas de arriba, un aroma que ha definido nuestras mañanas aquí en el corazón de Guadalajara. Heredamos este molino de la familia que comenzó a operar dentro de sus enormes muros de piedra colonial hace casi cien años; la arenisca ha desarrollado una pátina rica y profunda por décadas de sol implacable de Jalisco. Si bien la ciudad celebra sus famosos licores y su música regional, nosotros nos concentramos en el ritual lento y paciente de la malta. Estamos profundamente ligados a los ciclos agrícolas de la región, asegurándonos de que nuestra receta de granos no sea solo cebada, sino que incorpore maíz indígena cultivado localmente, dándole a nuestras cervezas un contrapunto terroso y complejo. Empleamos un proceso especializado de Burtonización de baja gravedad, lo que nos permite crear una cerveza con una retención de espuma notable y una sensación en boca suave y única que refleja el calor gentil del clima. Este método requiere una atención obsesiva a la mineralización del agua y un monitoreo preciso de la fermentación, un proceso que tomamos con la máxima seriedad. Los viejos arcos de ladrillo que atraviesan la bodega, gimiendo ligeramente bajo la presión de las líneas de enfriamiento, nos recuerdan constantemente el paso del tiempo y la historia que yace bajo nuestros pies. Cada cambio en la temperatura ambiente afecta a las colonias de levaduras, y nuestro equipo dedicado monitorea esos cambios sutiles diariamente. Creemos que las mejores bebidas provienen del respeto a la tierra y al tiempo que tardan en desarrollarse las lentas reacciones químicas. Si quieres sentir el peso de la piedra antigua y el aroma del grano en fermentación, ven abajo a la bodega principal, pasando el tino de maceración de cobre.


# users

first_name: Mia
last_name: Wilson
gender: F
username: miawilson
email: mia.wilson@thebiergarten.app
date_of_birth: 1986-07-04
bio:
  I am a believer in clean, balanced lagers made the traditional way. I’m quick to advocate for a superb Vienna Lager, provided it respects its regional history. When exploring breweries here in Sydney, I always seek out those honest, time-honored brews.


first_name: Charlie
last_name: Jones
gender: M
username: charliej
email: charlie.jones@thebiergarten.app
date_of_birth: 2000-03-07
bio:
  I take my time; rushing a proper sip is a waste. I am dedicated to finding high-ABV releases that reward patience, like a robust English Barleywine or a fine Doppelbock. Savoring the deepest, darkest brews is my only standard.


first_name: Ella
last_name: Müller
gender: F
username: ellamuller
email: ella.mller@thebiergarten.app
date_of_birth: 1997-10-03
bio:
  I'm all about finding that perfect easy-drinking pint for a long afternoon. I appreciate a reliable Blonde Ale that just sits nicely at the taproom, not something overly intense. I prefer smooth, approachable brews over complicated novelty.


first_name: Ella
last_name: Maes
gender: F
username: ellamaes
email: ella.maes@thebiergarten.app
date_of_birth: 2003-07-19
bio:
  I'm constantly exploring Brussels looking for something massive. I obsess over double-digit IBUs, chasing the newest hop varieties in a crisp New England IPA. Tap takeovers and hazy releases are my focus.


first_name: Benjamin
last_name: Brown
gender: M
username: benjaminb
email: benjamin.brown@thebiergarten.app
date_of_birth: 1994-07-02
bio:
  I'm a Vancouver regular who values a crisp, easy-drinking pint. Nothing beats settling into a taproom with a perfectly brewed Blonde Ale for a long afternoon. Intensity is nice, but smooth and mellow keeps the good vibes going.


first_name: Sebastián
last_name: Martínez
gender: M
username: seb_martinez
email: sebastin.martnez@thebiergarten.app
date_of_birth: 2005-02-24
bio:
  I really like how lagers were made in the old days. I always look for clean, balanced brews. A good Munich Helles, for example, shows real respect for brewing tradition. I find it hard to find quality that matches the standards I grew up with.


