On the Radar: One Barrel Brewing Co.

Hark, Madisonians, and keep thine eyes peeled for thy city’s first ‘nanobrewery,’ One Barrel Brewing Co.

What the hell is a nanobrewery? Evidently, it is a concept that has been well-received on the West Coast. With One Barrel Brewing Co., the owner and brewmaster Peter Gentry, will be making all of his beer using a one-barrel brewing system (hence the name, but I’m sure you’ve figured that out), which will produce roughly thirty gallons of beer per batch.

“The idea is that I’m going to be brewing very small batches of beer and really focusing on change and experimentation (in terms of) new beer ideas and flavors out there,” he said. Demand will be created by the scarcity, Gentry said.

That sounds like a lot of work.

Along with No. 2 Strong Ale, Gentry’s first beers are expected to be Penguin Pale Ale (a Belgian pale ale), and The Commuter (a Kölsch-style ale). The small system will allow Gentry to keep up to 10 beers on tap at a time, with an aggressive rotation of new brews constantly. His brewpub is also expected to serve light Wisconsin tavern-style foods like warm pretzels, Wisconsin cheese plates and locally-made pizzas.

Consider my interest piqued. As long as this guy’s beer doesn’t suck rhino balls, I can’t see how this place could not be a gold mine, considering all the beer dorks in Madison and the current booming craft beer trend all over the place.

Look for One Barrel Brewing Co. at 2001 Atwood Ave., right next to Tex Tubb’s Taco Palace in early July of this year.