09/04/2026
That b**r in your glass? Chris made it about three weeks ago.
And no, “made it” doesn’t mean he opened a box and added water.
Every Buckman b**r starts right here in our brewhouse with grain, water, hops, yeast, and Chris obsessing over all of it.
He mills the grain, mashes it with hot water to pull out the sugars, transfers the wort to the kettle, boils it, adds hops, cools it, pitches the yeast, and then babysits fermentation like it owes him money.
He checks temperatures. Takes gravity readings. Adjusts recipes. Cleans an absolutely unreasonable amount of stainless steel. Then he waits.
Because yeast does not care that you have a schedule.
Some of our b**rs are pretty straightforward. Others get the full Buckman treatment with things like fresh lime, habaneros, vanilla, cacao, fruit, honey, or whatever else Chris decides sounds like a good idea that week.
That’s what craft b**r brewed here actually means.
There’s a person behind it. There’s a process behind it. And there’s usually Chris somewhere in the brewery staring suspiciously at a hydrometer.
