Our Inspiration

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.

Eight-Foot Brewing

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