As the newest homegrown addition to the Napa Valley’s beer community, Tannery Bend Beerworks is proud to produce unique, small batch beers that are born from collaboration between brewing and culinary minds, drawing inspiration and ingredients from the local Napa bounty. Visit us in our Tap Room near downtown Napa and look for our beers at restaurants throughout the Napa Valley.

 

Tap Room Open Wednesday – Sunday, 12p – 9p

Tap Room
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Enjoy a comfortable space to gather with friends, watch big screen TVs, and of course taste the latest Tannery Bend Beers at our Downtown Napa Tap Room.

We also offer a menu of snacks and small plates created just for pairing with our beers.

 

Visit our Tap Room, open Wednesday – Sunday from 12p – 9p

We’re located at 101 S. Coombs Street, Napa, CA

 

For the latest updates on what’s on tap and news about special events, follow us on Instagram:

Our Beers
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Coombs Saison

4.9% abv

A light, citrusy version of the classic farmhouse style. We used Idaho 7 hops (a type that is known for its orange and spice aromas), and a very distinct saison yeast strain to create a nose that has notes of citrus, tropical fruit, peppery spice, and faint bubble gum. The body is light and effervescent, with a subtle biscuit flavor. The yeast also contributes an earthiness, and some slight funkiness that is a trademark of the style. The beer is straw gold and slightly hazy, as we chose not to filter it because the yeast will continue to grow in complexity as it ages.

Bancal Belgian Winter Ale

7.0% abv

Ruby red, with a floral nose that gives way to subtle spice notes and aromas of freshly baked banana bread. A surprisingly full mouth-feel introduces malty sweetness and flavors of almond and dark stone fruit. The warmth of the alcohol finishes and ever so slightly lingers, making it a cozy ale for cold winter days.

Imola Session IPA

4.9% abv

Low in alcohol and high in hop aroma, the Imola is our extra hoppy session beer. It was dry-hopped with tons of fresh Cascade and Chinook hops, so the nose bursts with strong floral, citrus, and grapefruit notes, and then gives way to subtle pine and spicy notes. The malt comes through next with flavors of toasted bread, nuttiness, and faint caramel. The body is remarkably full for such a light beer, and finishes clean and dry with a strong hop bitterness.

Yajome Northeastern IPA

7.08% abv

Our extensively dry-hopped, juicy northeastern style IPA is a showcase for four newer hops: Jarrylo, Ekuanot, Delta, and Idaho 7. It pours a deep tangerine color with a rocky off-white head. The nose begins with orange and honeydew, and flows into dank earthy notes. The body is round and full, with distinct flavors of marmalade and fresh biscuits. The end has a pleasant hop bite to complete this IPA’s unique profile.

Our Team 1
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Matt Cromwell

Matt Cromwell was born and raised in Napa, and has worked at Silverado Brewing Company and Napa Smith Brewery within the Napa Valley. He graduated from the brewing program at the Siebel Institute of Technology in Chicago and loves experimenting with beers, exploring new interpretations of traditional styles and interesting ways to use the best local products available. Matt’s goal has always been to bring the taste of the great beer cultures of Belgium, Germany, and Ireland to downtown and to elevate Napa beer to its rightful place alongside the valley’s wine culture.

Tyler Rodde

Tyler Rodde turned his attention to the culinary arts after earning his bachelor’s degree in economics from the University of Southern California. A short stint in culinary school and a creperie opening in Hollywood later, he moved back to northern California, where he honed his skills as a chef and operator in several restaurants throughout the Bay Area. In 2010, he returned to his Napa Valley roots to open Oenotri, a southern-Italian restaurant with a daily-changing menu. Driven by a passion for handcrafted food and showcasing the freshest local ingredients, Tyler continues to expand his role in the community by managing a four acre culinary garden which grows most of the produce for Oenotri.

Lauren Duncan

Lauren Duncan grew up in the Bay Area, where she found her passion for hospitality early, working childhood summers at the register of a family-owned neighborhood yogurt store and coffee shop. After attending the University of California, Santa Barbara, she returned to the restaurant business, working as Director of Public Relations and event coordinator for the local Harbor Restaurant group, bringing her into contact with every aspect of the guest experience. Upon returning to the San Francisco Bay Area, Lauren helped to open a variety of restaurants and bars in San Francisco proper and the East Bay, furthering honing her skills in developing outstanding service and great guest experiences. In 2010 she contributed her extensive experience to the opening of Oenotri where she currently is both General Manager as well as co-owner with husband Tyler Rodde.

Contact Us
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For Sales Inquiries please email us here.

For Media Inquiries please email us here.

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You can call us at (707) 681-5774
or email us here.