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Why Hopstead
Pure Ingredients
Floor-malted barley, whole-cone hops and our own house yeast, nothing else in the kettle.
Patient Care
Lagers rest six weeks at two degrees; ales are dry-hopped cold and tasted every day.
Original Recipes
Every recipe is written in the brewhouse, test-brewed on our pilot kit and poured first in the taproom.
Canned This Week
All 12 Beers
Fresh From The Tanks
Grain To Glass
The Brewhouse, Step By Step
Six steps and about seven weeks from a sack of malt to a cold can. Scroll and the brew day slides past.
Crack The Malt
Floor-malted barley is cracked, never crushed, so the husks can filter the mash.
1,200 kgper brew
Mash At 65 °C
Grain and hot water rest for an hour while the enzymes turn starch into sugar.
60 minat 65 °C
Boil & Hop
The sweet wort boils hard; bittering hops go in first, aroma hops at the end.
90 minrolling boil
Pitch The Yeast
Cooled wort meets our house yeast in the steel tanks and the beer is born.
7 daysat 19 °C
Rest Cold
Ales dry-hop and settle; lagers rest cold for six patient weeks.
6 weeksat 2 °C
Can It Cold
Straight from the bright tank to the line, sealed cold and dated the same day.
60 cansper minute
What People Say
We Are Offering The Highest Quality Craft Beers From Selected Ingredients
Nathan HaleBeer writerThe Freshest Pint In Portland, Poured Ten Feet From The Tank It Was Brewed In
Marcus LaneHop Club memberThe Tasting Tour Is The Best Ninety Minutes You Can Spend On Foundry Street
Leo GrantTour guestThe Brewers
How To Contact
Us Right Away
The taproom phone rings at the bar; the form below reaches the office, and we answer within a working day.
The Brewery
1180 Foundry Street
Portland, OR 97209
Telephone: +1 503 555 0142
E-mail: example@example.com
The Barrel House
22 Wharf Lane
Portland, OR 97227
Telephone: +1 503 555 0177
Open Saturday 12 pm – 1 am, tours only
From The Brewhouse Floor
