Roger began his love affair with craft beer & brewing by utilizing Beer Advocate and its community rating system. Hours were spent studying style, color, taste, & mouthfeel, and meticulous reviews were constructed. If you can find them, some of his ratings are still published today. From there he developed a deep appreciation for the histories, styles, and production of beer. Since then, he has operated his brewing processes in a highly experimental, yet regimented, way. As a classically trained musician, he often finds inspiration in art, music, even nature. Continually improving and adjusting, he records everything about his brewing process and uses that data to guide his future choices and decisions. Striving to bring high quality, off-kilter beer to the Southwest Florida community is his passion and goal.
We sized our brew system to allow us to make smaller batches. We want to brew a lot of different styles of beer as opposed to large batches of one beer over and over again. We hope to have something different, and unique on every time you walk in.
This beer is produced using traditional brewing techniques and Saccharomyces Pastorianus and or Saccharomyces Cerevisiae.
This beer is produced using atypical yeast, most often Brettanomyces and Kveik.
This beer is produced using typical yeast, atypical yeast, and bacteria. This style of beer is most often associated with the Senne River Valley in Belgium but has recently made an appearance in America. Many of our barrels are filled with this mixed-fermentation and aged for up to three years.