Talk of Melvin began on the West coast — but the heart of Melvin started beating in the small town of Jackson Hole, Wyoming. With big ideas and even bigger barrels of hops, Melvin now takes off in the hands of Owner, Jeremy Tofte, and head Production Brewer, Dave Chichura.
Melvin started in the back of a Thai restaurant on a 20 gallon system in 2010 and upgraded to a 100-gallon system in 2011. Now we brew on a 30 barrel system with big shiny tanks and centrifuges and things. Fancy that.
The state of Wyoming wanted to export some high-quality goods to the outside world, so they gave Melvin a grant to build a Production Facility. This facility landed in the quaint mountain hamlet of Alpine (pop. 700), 30 miles south of “the Hollywood of Wyoming.” From the new brewery the first kegs were sent out to the West Coast in January 2016 and cans came out on April Fools Day 2016. Melvin puts a metric shit ton of hops in their beers and ferment and dry hop them longer than most. Did we mention Melvin started with a full lab to check consistency and quality on an hourly basis? Who does that? Would you look at that? Sometimes you just gotta look at it!