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KEN GROSSMAN: THOUGHTS ON 40

For our 40th anniversary, we ask Ken about the past, the future, and how “pain caves” are somehow good things.

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Our Barrel Aged Beer Beginnings

It started small: two casks for an employee Christmas party. Today, barrels weave into our year-round lineup.

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From Beer to Whole Hog Butchery

A whole-hog butchery class in our Taproom highlights sustainable food and teaches new skills.

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Explore Our Articles

The variety of articles in our library explore everything from the Sierra Nevada team, culture, and beer.

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