Sitka spruce tips
Young local tips are harvested in spring and preserved for year-round brewing. BrewCo describes the young tips as citrus-forward and delicately sweet rather than aggressively piney.
Flagship beer story →Built from where we are
Skagway shows up in the glass and on the plate.
Young Sitka spruce tips, locally caught Alaska seafood, Skagway water, greens grown upstairs and beer brewed downstairs create a food-and-drink story that belongs specifically here.
Alaska seafood
The published menus feature locally caught or Alaska-sourced halibut, sockeye salmon, king crab and Greenling across fish and chips, sandwiches, salads, pasta, chowder and other dishes.
Explore Alaska seafood →Farm-grown greens
The third-floor aeroponic farm supplies greens directly to the restaurant and averages roughly 250 pounds of produce per week according to the brewery.
Go upstairs →House beer
The beer is part of the kitchen too: Spruce Tip Ale goes into the halibut batter and house ale appears in beer cheese and other brewery-kitchen staples.
Beer + food pairings →Shorter loops
Brew downstairs. Grow upstairs. Serve it here.
The strongest BrewCo story is not a single ingredient. It is the way the brewery, farm and kitchen overlap: brewing CO₂ supports plant growth, farm greens feed the kitchen, and beer becomes both a drink and an ingredient.