Crux brewmaster Larry Sidor is always in pursuit of the next great beer—beer that defies taste profiles with its complexity and creativity. We’ve designed our brewery to allow for non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops.
Initially, we’ll only have a few thousand hectoliters of capacity. With added fermenters and bright beer tanks, we could push that to 11,000 hectoliters (or around 9,000 barrels). But we kinda like being small. It makes us nimble and free to experiment in ways that just aren’t possible with larger batch sizes.
Housed in a former transmission shop and mill supply store, Crux Fermentation Project was built by a community of beer lovers. To everyone who contributed ideas, materials, sweat and support, thank you. And cheers.