After years of dialing in grain, yeast, and fermentation, stepping into spirits wasn’t a detour—it was the next natural step. We already lived in the world of mash temps, enzymes, and clean fermentations, so we began where we’re strongest: brewing an unhopped distillers’ beer with the same care we give every batch. From there the still takes over to concentrate the character that started in the brewhouse. When a whiskey is ready, those barrels come back to the brewery and our beers rest in them, picking up quiet echoes of vanilla, toast, and spirit. Brewing sharpened our patience; distilling deepened our sense of balance. Together they’re one conversation about grain, fermentation, and time—two crafts, one house, moving forward the Real Ale way.