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A barn, two kettles,
fifteen years of beer
Skerrick Brewing began in 2010 with two secondhand copper kettles in a Manchester barn. Today we brew numbered limited editions for drinkers in eight countries — still slowly, still by hand.
Our story
Every batch has a number and a name behind it
Founder Elias Skerrick brewed his first pale ale for his sister's wedding — 24 bottles, hand-capped, gone by midnight. Guests talked about it for years, so he kept the batch small and the standards impossibly high.
That is still the whole philosophy: limited editions, honest ingredients, and a brewer's signature on every run. If a barrel is not worth your evening, it never leaves our cellar.
Taste the current batch
How we brew
Slow beer for fast times
Open fermentation. Six weeks of cellar conditioning. Whole-flower hops weighed by hand and well water from our own Kentucky spring.
A tasting panel of brewers and regulars signs off every batch before bottling. Fewer than one in ten trial brews ever earns a Skerrick number.
Meet the brewersCome see where it happens
The taproom sits twenty steps from the kettles. Brewery tours run every Saturday at 3pm.