Toolbox Brewing Company

An international award winning, small batch, artisanal craft brewery.

With A Heavy Heart...

Here at Toolbox our belief is that the true nature of craft beer is not just local, small and independent; It is also defined by the craftsman who, with continued education, experimentation and development of that craft, brings new life and progress to his or her field. It is because of this belief that, although with a heavy heart, we are pleased to announce that our head brewer Ehren Schmidt will be continuing his journey overseas.

As some of you may know, Ehren has been offered a once in a lifetime opportunity in Copenhagen and will be relocating there next month. Though he will be a great distance away, he will maintain his vested interest in Toolbox Brewing and he will continue to assist from afar as our extensive cellar comes to life here at Toolbox. We have truly enjoyed working beside him these past two years and can't wait to see what his future brings. 

With our Anniversary almost upon us, we are excited to head into our fourth year with the same heart, dedication and level of quality you have all come to know and love from Toolbox. Thank you for your continued support and loyalty. We look forward to sharing our future with you! 

Cheers! 🍻
Spencer & Amanda
Toolbox Brewing Company


In celebration of American Craft Beer Week, we will be rereleasing several cases each day of some of our past favorites. If you missed them before, now is the time to grab a few to take home!! Look for daily updates today through Sunday the 21st and help us celebrate American Craft Beer!

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Understanding Titratable Acidity- Craft Beer & Brewing Magazine Exclusive

Have you ever looked at one of our labels and wondered what that little TA number meant to you? Read on and make sure to follow @thesourscientist for an in depth look at the science and magic behind our beers! 
@stanhieronymus recently wrote an article titled "Understanding pH and titratable acidity in sour beer" for @craftbeerbrew magazine. He featured some of the work I do in relation to measuring the acidity in sour beer. On every one of our labels (when applicable) there is a T.A. measurement. This number reflects how sour a person will perceive that particular beer by utilizing a technique better than just taking a pH measurement. This number is incredibly important in the sour/wild beer world. Stan and I believe the key to a successful and quality wild ale is balance, and this means that more acidity is not necessarily better. Acid is a by product of one of the many microbes found working their magic in a wild ale. There are other microbes and flavors to consider that can easily be overshadowed by extreme acidity. Learning what the T.A. values bring to a beer can help you better understand the process, the flavors and the beer as a whole.

As the popularity of wild ales rises, it is becoming more and more important to realize that they offer so much more than acidity. I want you to know that I work tirelessly to find new and exciting microbes to make beer with and will (hopefully) lend more unique complexity to our beers that you won't find elsewhere. I've always been intrigued by science, and I've always adored the art behind making beer. But together, science and art can make some incredible beers!

Cucumberliner Top Rated in Craft Beer & Brewing Magazine

Attention Homebrewers - Don't miss this months issue of @craftbeerbrew magazine "The Art of Tart" featuring our recipe of CucumBerliner on page 107. Our delicious cucumber Berliner also received TOP RATED within their review panel this month. Check it out if you get a chance. We would love to hear your feedback on how yours turns out! 



Nyssa Peach wins BEST BEER in "Other" Category at the 2016 National Honey Beer Competition presented by the National Honey Board.

Honey beer entries from craft brewers throughout the US were submitted and tasted by BJCP certified judges and judged in nine style categories on their aroma, appearance, flavor, mouthfeel and the role honey played in the beer.

We are so proud of this beer and its sister Nyssa, both barrel aged and barrel fermented in French oak white wine barrels with Tupelo honey. A few cases of Nyssa are currently available in the tasting room. Now open and pouring until 8pm. Cheers!