Most people remember when they had their first craft or micro-brewed beer. The experience is often a small epiphany, accompanied by comments like: “What? – beer can taste like this!?”. Our conversion to the church-of-good-beer happened in Scotland, in the tiny hamlet of Glenisla. We (the two founders of the brewery) were living in Scotland while serving our timber frame carpentry apprenticeships, and every Thursday we’d go to the local pub for a pint with our co-workers. The beer was served at cellar temperature with a hand pump, or “beer engine”, and was almost flat. And it was AMAZING. It was malty, with fruity aromas and flavours, and it usually clocked in at a whopping 3.5 to 4 % alcohol. We had just been introduced to cask conditioned ale, also known as real ale in the UK.