Our Story
At Circa Brewing Co we’re adopting an avant-garde approach to brewing and fermentation by brewing dynamic and innovative beer that is rooted in traditional practices. We've learned from history, from our families and from those who have come before us and shown us the way.
Fermentation happens a lot around here. From our brewhouse to our Neapolitan style pizzas. Our chefs want our brewers to make beer that complements our pizzas. Our brewers want our chefs to make pizzas that will stand up to their beers. Choosing our fresh hops, flavorful yeasts, fruits, and spices and pairing them in unusual profiles is critical to our approach, always finishing our beer with a full head and a dry finish. Our small batch brewhouse allows us to take risks that wouldn’t be possible in a larger manufacturing brewery. From our session brews always available to our rotating seasonal menu, there’s a broad spectrum to satisfy the blue-collar beer drinker, the craft connoisseur and the mortals in between.
About those little colored squares: those are from the SRM, or Standard Reference Method, a system used to identify beers by color. The SRM shows the general intensity of a beer, from the pale gold of a four, all the way to the deep chocolate hue of a 40. Adopted by the American Society of Brewing Chemists in 1951, the SRM hasn’t really seen much use until now. We think it’s a great way to discover new beers and explore others that fit your favorite profile. Bottoms up, everybody, and welcome to Circa Brewing Co.
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Gerry Roony
Owner
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Sarah Smith
General Manager
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Drew Kostic
Head Brewer
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Drew Hagel
Chef de Cuisine
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Nikki Ligos
Assistant Manager