ABOUT

Suncatcher Brewing crafts beers designed to highlight the skill, experience, and passion the farmers we work with pour into the land they work and the plants they nurture. Beer is storytelling, and we are extremely fortunate to help shape wonderful raw materials into a pint of beer that can connect our growers with our consumers. Over the past 15 years we’ve been able to visit barely growers, maltsters, and hop growers around the world. These experiences and friendships are a big part of the foundation for our brewing passion and we strive to capture these relationships in each and every beer we brew.

As a founding partner in Half Acre Beer Company, Matt Gallagher has helped grow that business for nearly 20 years into a creative and consistent regional brewery with distribution peppered across the US. In recent years Matt has envisioned a return to the intimacy of the pub brewery with its roots in American micro-brewed tavern beers that helped launch what has become the American craft beer industry. By extension, Suncatcher Brewing (opened in November 2024) is built out of that desire to provide a place to convene over balanced, sessionable ales and lagers.

The vast majority of malt we brew with comes from Sugar Creek Malt in Lebanon, Indiana. Caleb and Whitney Michalke grow winter barley, wheat, rye, corn, and other grains on their family farm. They malt, kiln, roast, and smoke their grains onsite, in addition to numerous other passion projects they fill each and every day with.

Each lot of hops we brew with comes from a farm we’ve visited at least once, and usually visit once a year. Some of our hops are grown 90 minutes east of Chicago in Baroda, Michigan, by Hop Head Farms. The microclimate on the eastern shores of Lake Michigan coax some unique flavors out of traditional American hop varieties. We are also fortunate to maintain wonderful relationships with hop growers in Washington, Idaho, Oregon, Germany, and New Zealand. Each grower’s unique passion and energy shows through in the varieties they grow.

We are very stoked to shape these wonderful raw materials into pub style American ales and lagers, striving to capture the energies and frequencies of our growers into a pint of beer shared with our patrons. Next time you’re in, ask where the malt and hops in your beer came from, we’re always ready to share their stories!

Our 10 hL direct fire brewhouse was fabricated in 1998 by JVNW in Canby, Oregon and originally installed at the Rock Bottom in La Jolla where it produced award winning beers in San Diego County by Marty Mendolia. We have a collection of used fermenters ranging in size, all feeding our six Mueller 10 hL serving tanks which contain each beer freshly poured through our taps.