Shawn and Terry Hagen opened the restaurant in 1987, basing their success on regional Tuscan flavors and a stellar wine list. It was roughly 5 years ago that they decided to up their game just a bit by adding a brewing component to their menu. Chef Adam Stacey who home brewed for 12 years prior to the change has been at the forefront of the changes. A few of the changes at the restaurant over the past 5 years have included installing a reverse osmosis water treatment system and setting up a temperature controlled fermentation room.
The current brew system that Adam is using to fill 5 taps at the restaurant is roughly a 1 barrel set up. He feels growing pains the worst around festivals. As it is right now, this is when he is pulling double batches on brew day. Lucky for us though, because if you don't go to the restaurant, festivals are the only places you will find their beer. The do not distribute at all.
Current beers on tap: Blonde Ambition, A-dam good beer, Chef's Ale, Summer Daze (my favorite at the time), and Porterhouse Java Porter. Needless to say 9 in the morning is a great time for a beer. Granted the Porterhouse filled the role well for my morning coffee.
Time for a pint...