We will be closed Sunday 12/12 for our annual staff Holiday Dinner.
Juicy DIPA featuring Citra hops with vibrant, aromatic notes of orange/citrus. Sweet orange and tangerine on the palate w/ a delicate, yet full-bodied mouthfeel.
Opaque black with tan foam. Notes of chocolate, biscuit, and sweet toffee. Full bodied due to a good helping of oats in the mash.
Showcasing Strata and Citra hops, this juicy IPA has an aroma bursting with tropical/citrus notes as well as a subtle strawberry shortcake-like character. Flavors of fruit all the way down leave a hefty desire for another sip.
Crisp, balanced, and thirst-quenching, this German-style lager features floral notes of noble hops on the nose and tongue with a malty-bready finish on the back end.
IPA featuring Citra hops with vibrant, aromatic notes of orange/citrus and vanilla. Sweet orange cream on the palate w/ a delicate, yet full-bodied mouthfeel.
Opaque black w/ tan foam cap. Toasty malt aroma w/ notes of toffee, nuts, and molasses. Flavors of chocolate, coffee, and slight malt-roastiness w/ a dry finish.
Collaboration brew with Rogue Island. Vibrant aromas of vanilla, graham cracker, and fresh orchard peaches greet you up front. A pronounced, but pleasant tartness follows on the palate, alongside notes of delightfully fresh peach.
Each customer is limited to 48 total cans per day according to RI state law. Prices include tax.
We began our journey with a 30 quart stockpot we bought at Job Lot, a mesh bag, a bunch of books about beer, and an intense desire to make beers that we could be proud of. Focused on brewing styles not typically found in the region, we researched ingredients, refined recipes, and applied feedback to brew the best beer possible on our 3-gallon system week after week.
After taking home gold and bronze medals at the 2017 New England Regional Homebrew Competition in Manchester, NH, we knew that we were heading in the right direction. With a new-found confidence, we secured a location for our brewery, applied for our licenses, and ordered a 3-barrel brew system with a handful of fermenters.
After brewing for almost a year in North Kingstown, we decided it was time to increase our capacity and look into canning our beer. For us, this meant relocating to a new space in Providence, RI and bringing on Cody Anderson as our head brewer to run the brewing operations. Our new equipment allows us to brew 10 BBL batches of beer at a time, and we intend on canning beer and distributing it throughout the Providence area. We are continuing to work with local artist, Paul Endres Jr., for can labels, logo work, and a mural in the tap room. Our new tap room is funky and art-centric, and through it we intend to create a fun, diverse, and laid-back community of beer drinkers in Providence over the next several years!
425 West Fountain Street #104, Providence, Rhode Island 02903, United States
We will be closed Sunday 12/12 for or annual staff Holiday Dinner.