We will also be making wine and will be using a separate small warehouse to produce it. We will also be doing barrel-aged beers once we get going, both dark beers and saisons/mixed-cultured beers. This includes styles such as pale ales, DIPAs, pilsners, saisons, kettle sours, and beer-wine hybrids. The goal is to have a well-balanced taproom so that at any time beer customers have a great variety to choose from. Kyle & Brendon: Our beer offerings will be more across the board. Both left in October 2020 to start their own brewery.īIPA: What styles of beers will you focus on? Brendon worked at Modern Times in San Diego for a while, then came back to Tired Hands for production. He also used to work at Hill Farmstead, before going to Tired Hands. Kyle is originally from Indiana and worked at 3 Floyds Brewing, and opened up a brewpub collab called War Pigs in Copenhagen with 3 Floyds Brewing and Mikkeller. Kyle was the head brewer at the Tired Hands Fermenteria, and Brendon was running the Tired Hands Dispensary location. Kyle & Brendon: We both have brewed for about 10 years each. As far as licensing, we have one at a different warehouse location in the city, and we plan on transferring it to the 50th Street location.īIPA: How did you become initially interested in craft beer? We will start to renovate both the restaurant and brewery shortly. Kyle & Brendon: We just signed a new lease with the landlord, gained access to the building, and ownership of all equipment. Photo courtesy of Carbon Copy and Rachel Del Sordo.īIPA: What stage are you currently in? Licensing? It’s a reminder to be yourself and do your own thing.”Ĭarbon Copy owners (L) Kyle Wolak and (R) Brendon Boudwin. We first asked: “Can you explain your name Carbon Copy?” Brendon told us “We have worked so long for so many different people, and now we are finally going out and doing our own thing.
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