Currently only open for pours and to-go cans Thursday - Sunday. Wednesday is to-go cans only.
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.
Light-bodied, tart, refreshing kettle sour with intense flavors of freshly picked raspberries with a hint of vanilla to smooth it out.
Pours opaque black. Milk chocolate and candied fruit on the nose. Subtle flavors of vanilla, cinnamon, cacao, toffee, and roasted coffee round out the flavor profile. Thick and creamy, but easy sipping.
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.
Dank and citrusy aroma followed by flavors of citrus, passion fruit, and pineapple. Layered over a solid malt backbone for a balanced refresher.
Full-bodied, hazy DIPA featuring Strata, Sabro, HBC-630, Mosaic hops. Aroma bursting with citrus, berries, and fruit gum; flavors of creamy coconut and tangerine.
Pinkish hue akin to rose wines. Brett-barnyard funk/oak up front on the nose. Subtle sweet grape flavors pair well with the light acidity of this refreshingly dry saison. BOTTLE POUR ONLY
Light-bodied, tart, refreshing kettle sour fermented with raspberry puree.
Each customer is limited to 24 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