Since 2016
Two barrels, one garage, and a stubborn idea
Amberfield began as a weekend experiment between two friends and a secondhand copper kettle. The idea was simple: brew the beer we couldn't find — patient, unfiltered, and honest about what's inside.
Eight years on, the garage is a taproom, the kettle has company, and our shelves hold golden ales, wild sours, Belgian-style classics and all-natural sparkling seltzers. The stubborn idea hasn't changed.
8
Years brewing
24
House recipes
12
Farm partners
How We Brew
From grain to glass in four slow steps
01
Mash & Sparge
Floor-malted barley meets hot liquor at dawn. We rinse slow to keep every sugar sweet and clean.
02
Boil & Hops
A rolling ninety-minute boil with whole-cone hops at three additions — bitter, flavour, aroma.
03
Slow Ferment
Cellar-cool fermentation for up to three weeks. No rushing, no warming shortcuts, no off-flavours.
04
Condition & Pack
Cold-conditioned, tasted from every tank, then canned and bottled to stay fresh for months.