One kettle.
A stubborn idea.
Built by hand, batch by batch.
Delaney Hart brewed the first batch of Anvil & Hops in a leaky warehouse on the wrong side of the rail yard, using a second-hand kettle and a recipe scribbled on the back of a delivery slip.
Nine years later the kettle is bigger and the roof no longer leaks, but the approach hasn’t changed: small batches, whole ingredients, and beer poured a hundred feet from where it ferments. We’d rather make twelve great beers than a hundred forgettable ones.
What we brew by.
Fire & Patience
Direct-fired kettles and long, unhurried ferments. Good beer can’t be rushed and we don’t try.
Whole Ingredients
Whole-cone hops, single-origin malt, our own house yeast. Nothing we can’t name on the label.
Rooted Here
We brew for our neighbourhood first. Most of our beer never travels more than a few miles.
Pull up a stool.
Find UsThe people at the kettle.
Delaney Hart
Started it all with one kettle and a stubborn palate. Still tastes every batch.
Marco Reyes
Keeps the tanks happy and runs our slow barrel-aging program down in the cellar.
Nora Ellison
Runs the floor, knows every regular’s order, and will steer you to your next favourite.