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.

Trust us - this was the only way to find out how well Shaun and Logan know the current tap list 🍻

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!

Wax tops go live at 10am on our website. 100 hand-numbered bottles with a signet stamped wax dip! Anyone have any good ideas on how to make this beer more labor intensive?

It’s been a wild ride! 9 years in the books and we couldn’t have done it without you! Seriously, thank you for making small business a thing. We’re not a restaurant group. We don’t have investors. We’re just regular people like you who have learned way too much about fixing plumbing…
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The weekend schedule!
Friday: we’re releasing a fresh new West Coast Pils and the kitchen has a special of Rock Shrimp cakes, with a ramp remoulade, cabbage and celery slaw, and cucumber on a potato bun.
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Saturday: Nine Lives Bourbon Barrel Aged Imp. Stout release. Bottles and draft. Fairly small release. Two bourbon barrels aged almost three years. That’s a lot of evaporation. 14% ABV. Then conditioned on toasted coconut, vanilla beans, and cacao nibs. 500ml bottles are $22.99. The kitchen will have San Diego burritos. Grilled flank steak, hand cut fries, avocado crema, pico de gallo, and cheddar cheese.
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Sunday: it’s the annual “We Don’t Rat, We Don’t Run” 2026 release. I gotta get around to the full post but you know the drill. A foeder-aged and solera blend of 1, 2, 3, 4, 5, 6, and freakin’ 7 year old Barleywine. I don’t even know the ABV yet but will tomorrow. Hand numbered wax tops available for pre-order Saturday morning at 10am on our website. All bottles and draft available Sunday. The kitchen special is a Porchetta sandwich. With arugula, Calabrian mayo, and Italian salsa verde on a Kaiser bun.
Desert all weekend - chocolate stout cake with Barleywine butter cream!
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CLOSED MONDAY - so our staff can enjoy the holiday.
Bad ass drone vid by .hellinger

Afternoon Delight starts in less than 30 minutes 🍺
Tuesday - Friday 2p-5p
$5 beers plus a special menu — See you soon!

Even though we’re closed Mondays, we’re still hard at work. Here’s what goes down behind the scenes in our kitchen every week:

First up: our fryers are professionally cleaned by Filta Environmental 3 times a week [ ]

All equipment gets dismantled and scrubbed. Cooking equipment gets re-lined with tin foil. (That’s the oven, grill, salamander).

All tables and refrigeration get a scrub from top to bottom.
While we do this, one guy gets behind the equipment and scrubs the floor on the back wall, and under the “island” in the middle.

Storage liners get washed, shelves and carts get wiped down, lower walls get scrubbed.

We finish it all off with a deep scrub on the floors in the kitchen and walk-in 🍻

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.