I think that every serious craft beer drinker gets to a point when they feel a lull in their drinking experiences and nothing seems to wow them anymore. Nothing seems hoppy enough, every hyped bourbon barrel stout just tastes boozy and muddled, and every exciting sour beer just tastes like the brewery dumped acetic acid [...]
First of all, I want to give a big thank you to everyone that has signed up so far! We're off to a really good start and with the interest we've had, we're starting to get a better picture of just how big we can make this. Today we went ahead and ordered two 40' [...]
After a crazy month in February packed with events, bottle releases, and our taproom grand opening, I'm excited to get back to just focusing on brewing in March. In the coming month, we've got the beers that I've been most excited about brewing ever since we started brewing back in October. While we've had a [...]
Today I'm brewing my favorite type of beer to brew... Beers fermented with Brettanomyces! This is our first take on a Brett beer at Tombstone and it features a Brett blend that I developed with the help of a small yeast lab. This particular beer is being fermented with Brettanomyces only. No bacteria and no [...]
