Since 2019
Brewing the old way, in Bakersfield, since 2019.
There is a version of craft beer that is mostly about chasing whatever is new. We went the other direction.
The styles we brew have been around for hundreds of years. They survived because they are good, not because anyone marketed them. Our job is to make them properly and then get out of the way.
That starts with water, which most people never think about. We run ours through reverse osmosis to strip it clean, then build it back up specifically for whatever beer we are making, because a red ale and a stout do not want the same water. The malt and the hops come from wherever they are best. And then it matters how the beer is poured and what glass it goes in, which is the part almost everyone skips.
None of that is meant to impress anybody. It is meant to mean that when you order a pint here, it is right.
For everyone
Built for everyone at the table
We develop beers to work for the person who reads about hop varieties and the person who has been drinking the same thing for twenty years. Both of those people should be able to order something here and be happy.
That is why the flight exists. Four 4 oz pours, ask as many questions as you want, and nobody is going to make you feel like you failed a test.
The room
A pub out front, a Biergarten in back.
The taproom is built like a pub because a pub is a good idea. The event space is built like a German Biergarten because that is a better idea than a banquet hall.
Between them there is a stage, a full kitchen, and a large outdoor space. Some nights that means a jazz orchestra. Some nights it means a darts league. Most nights it means both, at the same time, in the same building.
The crew
Ask us what is in a beer.
Fernando Ocampo
Managing Partner
Richard McEnulty
Managing Partner & Head Brewer
The bar crew
Bartenders, servers and cooks
If you want to know what is in a beer or why we made it, ask. Richard will tell you more than you asked for and you will be glad he did.
Veteran and law enforcement owned