Its Sauvyn Blanc sour ale, co-fermented with sauvignon grapes, is the specific pour that keeps getting recommended by local guides, alongside mixed-culture wild ales built the same wine-adjacent way. It took over the former Motor Row Brewing space in the Motor Row District, giving it real brewing infrastructure to work with.
The taproom keeps limited hours (open Thursday through Saturday only), which fits a small-batch, experimental operation rather than a high-volume brewery.
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