At our brewery, to create our signature brews, we start with styles which exemplify classic beers from different regions, from England to Bavaria to Belgium to California. We take these styles, narrow down exactly what we love about each, and develop our recipes accordingly, proudly serving our own interpretations of these classic beers. Often the changing seasons offer inspiration for our beer. We dedicate time and taps to brews that complement both the weather outside and the seasonal produce our kitchen uses. Through it all, we lean towards three things: simplicity, delicacy, and balance. Whatever the style or strength, we brew complex, not complicated.
Our 10bbl brewhouse was built to spec by W.M. Sprinkman Corp. in Franksville, WI. Each time we brew, we produce 10 brewer’s barrels–or 310 gallons–of beer. On average, we brew two to three times per week. We spend the rest of our time managing the fermentation and conditioning of the beer, keeping things clean, and of course bouncing ideas back and forth.
Our Head Brewer
In college, Brad Pulver’s fondness for craft beer inspired an interest in its production, history and art. Brad soon found himself in an apprenticeship at a nearby brewpub, and has since worked for several breweries across Michigan, including one of the few 100% open fermentation breweries in the country. Brad attended the Siebel Institute of Technology and Doemens Brewing Academy in Munich. There he studied under renowned brewing experts and earned his International Diploma in Brewing Technology. Brad’s experience with traditional brewing practices, and knowledge of the most current innovations, allows him to create contemporary takes on traditional beers for Smylie Brothers Brewing Co.
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