By-product gases are able to escape in open fermentation.

Kelly Brewing opened in 2018 and now has more than 100 recipes. Customers can find up to 20 different beers on tap. Check out their website for special events during the week, including trivia, open jam, and coming soon a pool tournament.
Photo courtesy David Dindak

By David Dindak

David Dindak

Happy June, everyone.

Kudos to those homegrowns who start businesses in Morgan Hill.  Ross Kelly of Kelly Brewing Company is the latest I interviewed. Growing up in San Martin, he graduated from Live Oak. Intrigued with the science behind brewing, while at San Jose State he began home brewing. This later led to attending Siebel Institute of Technology out of Chicago. Then researching area demographics, he ultimately felt Morgan Hill would welcome a brewery and he could create something that would work.  Add to that, this is where friends and family are, and the dream becomes reality.

Learning the art of brewing is one thing. Building a business around it, of which he had no education or experience, was another. The Fourth Street location was a shell. Luckily, his father had been a general contractor. With the help of architects, engineers, friends, and hands-on effort seven days a week, they built out the tenant improvements.

Next was the task of designing the brewery, a learning experience in itself. Ross purchased pre-owned equipment so there was a lot of upgrading and repair work to be done. Staying the course, Kelly Brewing Company opened the doors in 2018.

Initially they had two beers and nothing on the walls but white paint.  Visit now and you’ll find walls and ceiling decorated with memorabilia and banners of the various beers produced there. With more than 100 recipes there are usually 20 offerings on tap. Some stay year-round and others rotate with the seasons.

One thing setting Kelly Brewing apart from most even around the world is Ross’ old-school open fermentation process. Yeast is crucial in converting sugars into ethanol and CO2 and is used again and again creating various strains uniquely influencing flavor and complexity.

In modern day fermenters yeast settles at the bottom and has a shorter life span. By-product gases are able to escape in Open Fermentation. Thus, there’s less stress on the yeast and after being scooped from the top, a new generation is created. Ross is on Generation 126. I don’t know what that means, but he said it’s a good thing and beer people would know.

Other unique attributes include the atmosphere. All the furnishings are custom-made and the tap room has a comfortable family vibe. You can visit a food truck right outside at least five days a week. Tuesday is Trivia Night from 7 to 9 p.m. Wednesday is Open Jam Night when musicians share their love from 7 to 9p.m. Late spring through November you’ll find Saturday night music from 5 to 8 p.m.  Beginning in July, pool tournaments will be held the first Thursday of the month starting at 4 p.m.

Last is Mug Club. Membership of $200/year gets you a 17 ounce mug. During every visit the mug is filled at 13 ounce price and you also get 20 percent off growlers. Farmer Nelson and Kelly Light are the most popular and if you’re a Coors drinker, try Kelly Light and Go Nuts. Many offerings can be found around town, and Farmer Nelson as well as Shaka Speedway Sour at Safeway.

Kelly Brewing Company is located at 70 E. Fourth St. The tap room opens at noon seven days/week. They close at 9 p.m. Sunday and Monday and 10 p.m. the rest of the week. You’ll find the events calendar and other information at www.kellybrewco.com. Or call them at (669) 258-5900.

That’s a wrap for this month, folks. Until next time, wishing you the best of sunshine and summertime events.

David Dindak is the president of the MHDA, co-owner Bubbles & Brew and a RE/MAX agent.