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Aged Sours & Brett
Kevin McMahon is an award winning brewer and experienced business owner.
My plan includes a 7 barrel brewhouse with the bulk of the space reserved for barrel aging. This means simply that each time I brew the result will be approximately 200 gallons or 1100 large format bottles.
Most of that production will be aged in oak barrels along with various house strains of wild yeast and bacteria. The majority of this beer will age for six months to three years.
Some of that beer will undergo spontaneous fermentation as part of research & development to investigate the properties of the Northern Marin / Southern Sonoma Coast's wild airborne yeast.
Great Place. Great Beer.
Currently looking for the perfect location.
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