Yeast is the workhorse of beer production and Magnolia Brewery relies on one house strain to produce all of its ales. This London ale yeast adds a fruity house character to all Magnolia Ales. Our yeast is highly flocculent, meaning it settles out remarkably well given a little time so all of our beers are matured for at least two weeks after fermentation and are served unfiltered.

Do you have a story, anecdote or information about our building or the neighborhood? What occupied our space in the very early days? What was on the other three corners of our intersection in the 1960s? We'd like to know more about our home. Please email us at beer@magnoliapub.com or come by the pub.

Most Magnolia Ales use the finest English pale malt as a base malt (occasionally replaced by a German or Belgian malt when appropriate). We use the Maris Otter variety, which is an heirloom barley floor-malted in the traditional manner by Thomas Fawcett & Sons of Yorkshire, England. The low-yield Maris Otter is rapidly losing ground to modern varieties but many of the smaller English breweries continue to prefer this classic malt and so do we. The many different flavors and colors of our ales are derived in part by our selection and combination of specialty malts such as crystal malt, chocolate malt and malted wheat. Most of our specialty malts are also imported from England and add tremendously to Magnolia Ales' unique malt complexity. Unmalted grains such as roasted barley, flaked barley and flaked oats are also used in various recipes.

Building a modern brewery in a 1903 basement proved to be difficult and the layout reflects some of the challenges faced by our crack construction squad. Our space is quite vertically challenged requiring large sections of the basement floor to be lowered to accommodate some of the tanks.