Welcome to the 2nd Floor!

Q. What do Indiana & pumpkins have in common?

A. They are both featured in our latest brews being served at the upcoming UET reunion. One batch of Pumpkin Ale is made with 5 lbs of local sugar pumpkin and the other with 5 lbs of local cheese pumpkin. Both spiced with cinnamon, allspice, whole clove, and fresh grated ginger and nutmeg. The Pale Ale is hopped with Indiana grown Cascade hops.

Cheers!!

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This is where it started. On the 2nd floor of our Williamsburg apartment in May 2007, we brewed our first beer on the kitchen stove with fresh malt, hops, yeast, and NYC tap water. We have since grown more and more passionate about locally crafted, full-flavored beers. We see that same passion in the local farmers, bakers, chefs, and artists we encounter daily and whose craft we enjoy on a regular basis. It's the attention paid by those who create what we drink, eat, buy, hear, and view that fuels the 2nd Floor fires. The intention of 2nd Floor Brewing is to share our love of crafting great beers while supporting like minded artisans whom share their unique gifts with us. 2nd Floor Brewing was named simply so that with each batch brewed, we call to mind the origin from which we started pursuing our craft. With each beer savored, we are reminded that ours is a labor of love. May yours be too. Cheers, Maggie & Brad

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