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We keep our 30 taps full using our 3BBL Brewhouse and 7 BBL fermenters. There are 8 main stay beers all year around and a wide variety of seasonal rotating beers, ciders, wine and seltzers!


Humulus Lupulus (hops) are the flowering cone of a perennial vining plant and cousin of the cannabis variety that typically thrives in climates similar to grapes. Hops are the age old seasoning of the beer, the liquid gargoyles who ward-off spoilage from wild bacteria and bringers of balance to sweet malts. We are not shy of using an abundance of hops for your enjoyment. Our brewing philosophy includes different stages of adding hops from the start of the boil up to dry hoping near the end of fermentation. 


Malt is, essentially, the toasted version of any cereal grain. This includes barley, wheat, oat, rye, etc.

In most beer styles, the “malt” is barley, because it’s relatively high enzyme content makes it conducive for brewing. Malted barley is the source of the sugars (principally maltose) which are fermented into beer. The malting process allows the grain to partially germinate, making the seeds’ resources available to the brewer. The malt we use will vary per style of beer.


The most important ingredient in brewing, was the last one discovered, because yeast is a single-celled organism that is invisible to the naked eye. Yeast are responsible for converting fermentable sugars into alcohol, CO2 and other byproducts. There are many different strains of brewer’s yeast available and each strain produces a different flavor profile.


Our goal is to make tasty beers for thirsty people. We will use ingredients and techniques to achieve our desired flavors and style to tickle your palate. Tantrick will be brewing small batches, offering rotating taps with new styles and takes of fresh beer.

We brew for you; we want you to love your beer!

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