Our Process

Duckfoot Beer - Our Process

Our Philosophy

We love everything about beer — even the smell of it on old carpeting. No? Oh, okay. We love to brew it, look at it, talk about it, think about it, smell it (sans old carpeting) and, of course, taste it. We hope you do, too. And we’re doing our best to brew styles that suit all of our beer-drinking friends. We know some of you like the super bitter, heavily hopped double IPAs of the world, while others like the malty sweetness that comes with some European beer styles. And some of you really don’t like either. So, our beer lineup will always feature variety: Some light-bodied, some big and strong. Some hoppy and bitter, some with a touch of biscuity, bready malt sweetness. And perhaps even some a bit on the sour side. Gluten got you gassy? No worries. We brew ALL of our beers using a special enzyme that removes nearly all traces of gluten from the beer. Matt, one of our owners, has Celiac Disease, so rather than sob in a soda, he rectified the situation. And the Heavens opened and there was much rejoicing. Yay. We’re always interested in trying new things so let us know if there’s something you’d like to see us brew. We’re taking a stance for better beer and hope you will, too.

Gluten Free

Run, gluten, run! Yeah, people are freaking out about gluten and we get it; it’s hard to digest. But we like beer! Give us beer! Duck Foot Brewing Company uses a natural enzyme to break down the proteins in gluten, making it digestible to most people who are sensitive to gluten; even those with Celiac disease, like our co-founder, Matt. Extensive — like lots and lots of — testing shows that this enzyme reduces the gluten content in beer to undetectable amounts (0-5 ppm) and the FDA considers a food gluten-free if it falls below 20 ppm, so drink away, friends. And note: this enzyme is flavorless and odorless, but clearly not useless. It doesn’t affect the way our beer tastes.

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