New pub pours first batch of beer brewed on site
FARMINGTON — After six months of planning and set-up, the city's second brew pub is officially brewing its own beer.
The Farmington HUB Brewery and Grill — located at 914 E. Main St. next to Big R and Durango Joe's — produced its first batch of beer on Tuesday.
Deciding on a style of beer to formally break in his new business' brewing equipment was easy, said Brian Haisman, the Hub's co-owner and brew master.
"I love tradition," Haisman said. "Scottish ale, because it was the very first beer I ever brewed."
He first brewed the smoky ale, he said, almost a decade ago on a small home brewing system.
Featuring a peated malt, the ale is a thank you, Haisman said, to the people who have supported the brew pub since he and his dad, David Haisman, opened it back in January. He said he has kept a list of customers who have supported the brew pub, and he brewed enough of the inaugural ale to offer each person a pint.
Haisman said he'll brew batches of Scottish ale, Irish red ale and English pub ale to start, adding IPAs, Oktoberfest and a farmhouse ale this fall.
His magnum opus — a Russian imperial stout, his favorite beer — will be part of his three-times-a-week brew schedule this year, too, he said.
Haisman, 30, also works as a grave digger, and his prized Russian beer will be christened Grave Digger stout in honor of the backhoe labor that has helped fund the purchase of his brewing equipment.
Haisman brews on the largest home brewing system that can legally be operate commercially in the state. Using a four-barrel system with twin 10-barrel fermenters, a stainless steel tank is showcased at the pub's entrance. Three more fermenters soon will add to the HUB's ability to roll out new types of beer, he said.
And though he's thrilled to finally be brewing batches of beer for HUB customers, he is equally happy about the pub's selection of craft brews from around New Mexico.
"I love beer. I love making it. I love the history," he said.
The HUB just started offering customers the option of taking their tap beer home in 64-ounce refillable growlers, he said.
David Haisman said the HUB will also continue to evolve, adding to its grill options.
He said a recent trip he took to Manaus, Brazil, where two rivers meet and form the Amazon River, opened his eyes to Brazilian street vendor fare that he hopes to introduce to the eatery's menu later this year, he said.
The father-and-son entrepreneurs are grateful for the support they have received thus far and hope to continue to grow.
"In the last six months, we've had a four-year education," Brian Haisman said, smiling.
His dad agreed.
"It’s been a long road," David Haisman said. "It’s exciting to have people come in and give very positive feedback on my son’s first brews. It's really rewarding to have people come from all over and see us living out our personal dream under one roof and share their experience with good craft beer, good food. That's what it's all about."
James Fenton is the business editor of The Daily Times. He can be reached at 505-564-4621.