Our story
Forged in Duluth
Three friends, one old smithy and a stubborn belief that beer should taste like where it was made.
2014 — today
From horseshoes to hop bills
Hopsmith started in a two-car garage with a 10-gallon kettle and a lot of bad pale ale. In 2016 we signed the lease on Kessler & Sons Blacksmiths, a 1902 brick smithy two blocks from the ore docks, and kept the anvil by the front door.
Today our team of 22 brews 4,800 barrels a year. We still name every beer after something you would find in a forge, and we still taste every batch together on Friday mornings.
By the numbers
The forge in figures
What goes in
Four ingredients, no shortcuts
Whole-cone hops
Direct from three Yakima Valley family farms, picked in September.
Floor-malted barley
Two-row from North Dakota and Maris Otter from Norfolk.
Lake Superior water
Soft, clean and almost mineral-free — perfect for pilsner.
Visit the taproom
1902 Garfield Ave, Duluth · Thu–Fri 3–11pm · Sat–Sun noon–11pm