Hey, friends - Jamie here. Some of you have read and some have asked about our planned expansion into the old Spaghetti Warehouse space at 2601 Smallman Street. Let me first say, we’re extremely excited about this development and all of the opportunities it will present in the future! It will be awesome to make much more of the beautiful beer and food that you have come to expect from us, and it's an opportunity we are absolutely ready to embrace. While I don't want to spoil all of the surprises, I will tell you that our brewhouse and kitchen will be considerably larger, the space will include a barrel room, and the surroundings will be grand, but warm and approachable.

With this expansion well under way, you’re probably wondering what will become of our beloved shop at 3705. First of all - fear not, because our Lawrenceville location is staying right where it is.  Once the Warehouse opens, 3705 gives us a very unique opportunity to try out new ideas and concepts for both beer and food in a space that we are familiar with. Our current location will become an incubator of sorts (more so) for interesting ideas, while still holding true to our commitment to provide an inclusive environment where you can come with friends and family to enjoy some good beer and food. We plan on taking everything that we have learned from 3705 and scaling it up to reach a larger audience at the Warehouse.

I'm not going to lie: the plans we have for the space are ambitious.  Nevertheless, our number one goal is to create an environment for you that is both contemporary and familiar, high quality and inventive, serious and fun, and nods to our past while embracing our future. In the coming months, please stay tuned to our blog and various social media outlets (our go-to is Instagram) for updates. Our team is very excited to share this new space with you, our neighbors, and we promise to keep you all posted on any developments with our new location - check back next week for our first progress journal!

Cinderlands Opening Line Up

We have been working hard to fill our tanks and get beer in your hands. That time has come and we're thrilled to share our opening beer lineup with you. Come see us this week for a taste--we're excited to meet you. You can look forward to a new beer release or two almost every week.


Test Piece - NE IPA - 6.2% ABV

Made with flaked wheat, flaked oats, and lactose, we lay off the bitterness, amplify the mouthfeel, and jam the whirlpool and fermenter with a total of over two pounds per barrel of Eureka and Citra for a huge aromatic experience of overripe mango, grapefruit flesh, pressed black currant, and a sticky undertone of pine sap.  Round mouthfeel and medium body with a ripe fruit-tinged finish.


Passionfruit Whipper - Passionfruit Berliner Weisse - 4.8% ABV

Tart, punchy, and tropical. We start with 50% malted wheat, acidify the wort in the kettle with a direct pitch of Lactobacillus delbrueckii to 3.5 pH, then briefly boil the wort and send it to the fermenter for primary fermentation with a neutral ale strain. At the end of primary fermentation, we add passion fruit puree at a rate of a half-pound of fruit per gallon of beer, which contributes its own sugars and induces a secondary fermentation. When that process is complete, we gently dry hop with Waimea hops from New Zealand. The result is a beer that’s full of the essence of tropical fruit with moderate tartness, delicately grainy malt flavor, and a dry, fruity finish.


Cobra Toes - Kölsch - 4.6% ABV

A reverential take on a classic style made for easy drinking. Floor-malted German pilsner malt and a modest portion of wheat malt provide grainy, crackery flavors with mild sweetness. A cool-fermenting ale yeast strain produces subtle fruity fermentation aromas and leads to a medium-dry finish. German Tettnanger hops offer up fresh-bloomed floral aroma with a delicate minty spice. Understated, elegant, and smooth.


Blazing Crude - Coffee Milk Stout - 7.5% ABV

It’s not often that a beer this dark and full-bodied burns so bright. The method here is blending the exceptionally bright Tikur Anbessa - Ethiopia from Intelligentsia Coffee with notes of tangerine and pomegranate into the finished stout at a ratio of twelve parts beer to one part concentrated cold-brewed coffee. Nearly all of the espresso, chocolate, and roast character comes from grains--the coffee is actually decidedly upbeat. Then there are the two additions of sweet orange peel: one in the whirlpool and another via a hot steeped orange peel tea added to the brite tank. Premium British malts build a solid foundation, milk sugar provides a velvety mouthfeel, and Falconer’s Flight hops support the orange flavors from the peel and coffee.