“My background is more from the homebrewing side,” he says. “You have to learn to learn to deal with a living organism, to keep it happy, and as long as you do, it will make good beer for you. If it’s not happy, there will be issues.”
Penn’s goal is a balance of variety and authenticity. “I focus on trying to nail a specific style,” he says. Founded in the fall of 2011 as an addition to the popular Thirsty Monk pub, the small-batch brewery already has trouble meeting demand for its beers. Penn says any expansion will have to stay true to his focused, micro-brewing roots.
“Small batches make us more flexible,” he says. “We can really experiment. We don’t have a set lineup, our styles rotate constantly. Never the same thing on tap.”