This one-barrel, hyperlocal brewery is as small as a commercial brewery can get. Just 31 gallons per batch of their 23 beers, which are brewed with solar-sterilized water, are produced. Everything is tasty, but their entry-level sours such as Low Toide are excellent and won't twist your tongue in a knot.
A friendly couple owns the place (he brews, she serves from the eight taps) and run the whole shebang on the site of the 100-year-old Safrit Lumber Mill (the original mill whistle hangs in the tiny taproom and a replica still blows). Most folks arrive on foot or bike.