When did you start your business, and where did you find the inspiration for it?
Simpson: The first time I ever made beer, I was actually trying to make bread.
About 12 years ago, I was deep into sourdough: cultivating wild yeast, feeding starters, obsessing over fermentation times. One day I thought, If I can make this yeast rise bread, what else can it do? That question led me down a rabbit hole I never climbed out of. I started homebrewing out of sheer curiosity, and something clicked. The fermentation process, the patience it demanded, the way small adjustments produced completely different results felt like the most honest kind of making.
I eventually left my kitchen to apprentice at Arrowood Farm Brewery in Accord, New York, where I learned what it actually meant to brew at scale. But the whole time, I had a different idea in the back of my mind. Building a neighborhood place I could call my own. A classic public house, in the oldest sense of the term. Somewhere people could walk to, chill, not rush, and leave feeling energized.







