Claremont Craft Ales

was started in 2012 by husband and wife team Simon Brown and Emily Moultrie, along with the help of their cousins and business partners, Brian and Natalie Seffer. The brewery started very small, with a singular focus on bringing fresh craft beer and a cozy pub-like Room to the local Claremont community. Production began on a tiny 3 barrel brewing system, with only 100 barrels of beer being produced in the first year. But the word got out quickly, and the brewery has grown at an impressive clip, expecting to produce about 5,000 barrels in 2022. The primary focus of the beers at Claremont Craft Ales is on quality and freshness, so no style is off-limits, but West Coast-style hoppy beers definitely dominate the portfolio. Even with these highly hopped beers, the goal has always been to produce well-rounded, drinkable beers that will appeal to both craft beer experts and novices alike. To this end, a lot of our IPAs contain an unusual twist to the typical West Coast hop-bomb ... the addition of malted rye in our flagship Jacaranda, the smooth South American coffee added to Coffee Del, or the rich malt backbone of our red IPA, Station 101.