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.
A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors. In remeberance of a great beer from a now closed brewery.
A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more crisp and neutral-tasting versions exist.
A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.
A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.
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.