By reviving one of Salt Lake City’s beloved heritage brands with a distinctively modern approach, A. Fisher Brewing Company has earned the admiration of beer drinkers young and old.
Trading its vagabond ways for a sleepy town in Michigan, Transient Artisan Ales has made a name for itself with oak-aged Saisons, wild ales, and an “obligatory” IPA.
Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.
BrewLAB’s small size comes with a glut of flexibility, and with both owners serving as brewers, too, there’s no shortage of opportunity to live up to the California brewery’s name.
Given its explosive growth, it’s no wonder that the city of Covington has embraced Braxton Brewing in a big way. The better story, however, is how Braxton has embraced Covington.
Chuckanut opened its second location, the South Nut, in the heart of the fertile Skagit Valley, within walking distance of some of the best grain—and grain research—in the country.
Brewed on a Peter Austin brick kettle open fermentation system with the Ringwood yeast strain, Geary’s Pale Ale set the standard for malty, English-style ales.
Started as a side project in 2013, Roadhouse Brewing Co. found success by providing Jackson Hole’s outdoorsy, après ski culture with thirst-quenching, sessionable ales.
An immediate hit, the New England-style IPA Codename: Superfan quickly became the taproom’s top seller. In the following months, the Colorado brewery stopped canning its previous flagships, a West Coast-style Red IPA and a Double IPA.
When Gun Hill Brewing Co. opened in February 2014, it was the Bronx’s first production brewery in over 50 years—since the Rheingold facility closed in the 1960s.
Known for its eclectic dining, music, and arts scene, Athens, Ga., gained its third brewery in May 2015 when Brian Roth opened The Southern Brewing Company to brew beer that “tastes like Athens.”
Andrew and Lindsay Nations moved back to their hometown of Shreveport, La., to create and foster a beer culture in the state’s northwest corner, which is closer to Dallas, Texas, than New Orleans.
What sets Ohio-based brewery Fat Head’s apart from its peers is its winning streak at the Great American Beer Festival and the World Beer Cup. Since the original brewery opened, it has collected 25 medals between the two competitions across a wide range of styles.
The five-employee, family-run Beau’s All Natural Brewing Company began making beer in 2006. Since then, the company has grown to approximately 160 employees—about 40 percent of whom have a friend or family connection.
Three Boys Brewery produces a lineup described as “tradition with a Kiwi twist,” modifying classic recipes to meld with New Zealand tastes and locally available ingredients.
In just a couple of years, Adam Robbings matriculated from homebrewing newbie to brewmaster and co-owner of Reuben’s Brews, named after Robbings’ son, Reuben.
Piney River Brewing Company is located 5 miles outside of Bucyrus, Mo., an unincorporated community small enough that the brewery’s first distributor had never heard of it.
Located in a tiny town in rural Oregon, Steens Mountain Brewing is one of the state’s smallest breweries. Most of its beers are brewed with hops owner Richard Roy has discovered in the wild.
Two hours north of Montreal, this 5-barrel brewpub is housed in a 150-year-old building that once served as a general store. Its small town of Saint-Tite also hosts a rodeo every September.
Located right at the base of Teton Pass, a popular backcountry skiing spot, Grand Teton Brewing Company has cultivated both a strong après-ski culture and a philanthropic culture in its 28-year legacy.