Noble Beast Brewing Co.

Chef James just dropped a new menu item: The Don Lee 🔥

House-braised beef, ssam sauce, scallion sesame salsa, all served on an Amoroso roll.

The sandwich is named after Korean actor Don Lee (Ma Dong-seok), best known for Train to Busan.

From grain to glass - part 4🍻
In this part of the series we cover Sparging and Graining Out.

Sparging in beer brewing is the process of rinsing the spent grains with hot water after the mashing phase to extract residual fermentable sugars.

Graining Out happens when we remove spent malt and barley grains. Some of our spent grain goes to the kitchen to be dried out and milled into flour. The rest of it gets picked up by

Enjoying the series? Drop a comment below and let us know what other beer or kitchen behind-the-scenes content you’d love to see!

Welp, cats outta the bag. is almost here. How do you even get a cat in a bag?
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We’ve purchased Bookhouse Brewery’s assets and are working on building out a new beer bar / restaurant / neighborhood pub / cask ale brewery = Anthology Cask House.
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Wait, aren’t you opening ? Does this mean that’s not happening? Nope, that’s a go and under construction. It just means a few brains will be constantly scrambled for a bit. But you gotta be a little off to think opening breweries and restaurants is a good idea so nothing new…
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is going to be more old school beer bar than brewery. Think Belgian ales served in their own fancy chalice. Orvals foaming up over the top. Cantillon on draft. Weird stuff you’ve never heard of. A chance to explore something new. German and other European imports. Beers with interesting stories that vanished for a bit. Some staples that never get old. It’s a chance to explore what the rest of the world has to offer. We’ll also have a fun wine list and small cocktail program.
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And that Cask House part? We’re going to brew some traditional English real ale on site. Condition it in firkin casks and pump it out by hand through beer engines. It’s gonna be fun. Beer is fun. There’s a lot to still explore. These are the perfect session beers. Low ABV with silky carbonation. Those (delicious) nitro Guinness pours? Yeah they’re just trying to copy cask ale but take the human element out of it. Cask ale takes a significant amount of skill and oversight from the barkeeps, not just the brewers.
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And food! We’ll have a full menu designed by our Chef James in collaboration with our kitchen partner and neighbors over at . Plates inspired by the European beers that inspire us. Expect a normal restaurant experience with table service.
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Big thanks to .k.stew for trusting us with his beautiful bar. We’ll take good care of it. We’ll hold down the fort till the next brewery is ready to move in. We are after all now the third brewery to operate out of this space dating back to 1866!! Likely not the last!
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Opening soon.