BrewedHere.Eaten Here.Nowhere Else.
Every pint travels six feet from fermenter to glass. Pull up a stool — the copper kettle's still steaming.
Sixteen Hours
Inside the Building
From the first grain mill rotation at dawn to the last stout pour at night — every hour here has a flavor.
Adobe Amber Ale
Tap for details →
Adobe Amber Ale
American Amber · 5.4% ABV
Toasted caramel malt, toffee, light citrus finish
Steam off the mash tun
The grain mill fires at first light. Mash temperature locked at 154°F, the whole building smells like a warm bakery. This is where the beer starts.
What's
on Tap
Every beer brewed on-site. Click any tile to see tasting notes, food pairings, and add it to your flight. The cart floats at the bottom — your tab, your way.
Adobe Amber Ale
$7American Amber
Toasted caramel malt up front, soft toffee in the middle, light citrus peel on the way out. The house amber — been on tap since day one.
Saguaro Pale Ale
$7West Coast Pale
Double Gold at State Fair. Grapefruit zest and fresh pine resin, clean dry finish that makes you start the next one before the last one's gone.
Mesa Wheat
$6American Wheat
Lemon zest, coriander, and a softness that makes it disappear on a warm afternoon. Unfiltered, hazy, exactly what a wheat beer should be.
Mahogany Imperial Stout
$10Imperial Stout
Dark chocolate, espresso, vanilla from six months in bourbon barrels. Sip this one slowly. The late-night pour that turns strangers into regulars.
Copper Kettle IPA
$8New England IPA
Mango, stone fruit, and a pillowy soft mouthfeel that belies the hop bill. Named for the 7-barrel kettle it was first brewed in.
Thursday Lager
$6Czech Pilsner
Crisp, bready, with a floral Saaz hop finish. The beer that neighborhood couples order when they can't decide. Named for flight night.
Can't make it in?
Ship Our Cans.
6-packs, 12-packs, and mixed cases shipped nationwide. Same beer, same brewery, your doorstep.
The Food
is the Other Half
Every dish designed to pair with something on tap. The kitchen closes when the last pint is poured.
"The oven runs at 800°F.
Every pie takes 90 seconds."
— Head Chef, Marcus Delgado
Smoked Brisket Pizza
72-hour cold-fermented dough, house-smoked brisket, caramelized onion, aged provolone, chimichurri drizzle.
Margherita Classica
San Marzano crush, fresh fior di latte, basil from the patio herb garden, extra virgin olive oil, sea salt.
Garlic Knot Basket
Six pull-apart knots, house-made garlic butter, parmigiano, fresh parsley. Made from the same dough as the pies.
Chocolate Lava Cake
Single-origin dark chocolate, molten center, vanilla bean ice cream, sea salt flake. The only dessert we need.
Book the
Long Table
The table by the mural wall seats up to 16. Birthday groups, work celebrations, or just twelve people who all ordered the same pale ale. Reserve it — it goes fast on weekends.
Pre-select your flight
Order before you arrive
Family-style menu
Shared plates for the group
DJ on request
Fri & Sat late nights
Birthday perks
Free dessert for the guest of honor