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Our First Beer


On November 15, 1980, we started it all with 5 barrels of big, rich Stout.

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The Details

We built our first brewhouse using recycled dairy equipment. We had to test our handywork, so we loaded it up with a heavy, dark Stout. That first batch was a 13-hour labor of love, and when we sipped the first bottle, we knew we had a keeper. With a nod to the West Coast, we balance Stout’s deep, roasted malt flavors with earthy, whole-cone hops.



Two-row Pale, Caramelized malts, Munich, Chocolate, Carafa, Black, Roasted Barley



Cascade, Bravo, Yakima Golding



Ale Yeast

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.
5.8% Alcohol by Volume
50 Bitterness Units
15.4° Original Gravity
5.0° Finishing Gravity
210 Calories
21.5g Carbohydrates
2.2g Proteins

Big, Rich


From the Ground Up

Building a Brewhouse

In his 1957 Chevy-turned-flatbed, our founder Ken Grossman searched West Coast salvage yards and defunct dairies for tanks, pipes, and valves to convert into a brewery. Assembly was painstaking, including hand-drilling 4,000 holes in the bottom of the mash tun. Friends thought he was crazy, but Ken wouldn’t quit.

See Ken’s Story

Stout Vs. Porter

In the 1700s, malt-driven porter was the beer of choice in the British Isles. Dial up the alcohol, and you got a “stout porter”—a strong porter, basically. In time, stout stood on its own and became a new playground for brewers.

See our Porter
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