Small batches.
Big flavor.
Harzy Brewhouse is a five-gallon operation run out of a basement, not a factory — every batch mashed, boiled, and packaged by hand.
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Harzy Brewhouse is a five-gallon operation run out of a basement, not a factory — every batch mashed, boiled, and packaged by hand.
Harzy Brewhouse began the way most home breweries do — a extract kit, a stockpot too small for the job, and a kitchen that smelled like boiling malt for a week. What started as one five-gallon batch turned into a habit, and the habit turned into a proper setup: three vessels, a chest-freezer fermentation chamber, and a shelf of bottles labeled in handwriting that's gotten steadily worse over the years.
Nothing here is brewed to scale. Every batch is small enough to taste the difference a week's more conditioning makes, and every recipe gets rewritten before it gets repeated.
Cascade and Centennial dry-hopped, biscuity malt backbone. The house session beer — the one that's always in the fridge.
Citra and Mosaic in the whirlpool and the dry hop. Soft, juicy, and cloudy on purpose — no apologies.
Roasted barley, flaked oats, a touch of lactose for body. Built for the cold months and pours like it means it.
Belgian saison yeast pushed warm for a peppery, dry finish. The one that surprises people who "don't like saisons."
Crushed grain steeped at a steady temperature for an hour, converting starch to fermentable sugar.
Sixty to ninety minutes at a rolling boil, hops added on a schedule for bitterness, flavor, and aroma.
Pitched yeast, held at a steady chamber temperature for one to three weeks depending on the style.
Bottled or kegged, carbonated, and given at least two weeks to condition before anyone gets a pour.
There's no taproom — just a garage with good lighting and enough folding chairs. Tastings run small on purpose, so ask to be added to the list and we'll send the next date.