Our Story
Born in a Garage,
Built for the Long Haul
Iron Kettle started in 2009 when head brewer Marcus Wren converted a two-car garage into a 1-barrel pilot brewery. The first keg — a lopsided but somehow delicious amber ale — went to a local pub down the road. They ordered 10 more.
Sixteen years later, we operate a 30-barrel brewhouse, distribute to 140 accounts across British Columbia, and still brew every recipe with the same obsessive attention to process that Marcus brought to that garage in 2009.
We source 80% of our grain from within 200km of Coppermill. Our hops come from the Okanagan and Fraser Valley. We believe the best beer tastes like where it was made.
Our Process
01
Milling
Local malt milled fresh each brew day for peak enzymatic activity.
02
Mashing
Temperature-controlled mash converts starches to fermentable sugars.
03
Hopping
Whole-cone hops added at three stages: bittering, flavour, and aroma.
04
Fermentation
Our house yeast strains, cultured and maintained since 2011.