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About
About

pet•skull [pet,skəl] 1. Any domesticated or tamed skull that is kept as a companion and cared for affectionately.
2. Manitowoc’s first craft brewery with tap room 

 

our mission

PetSkull Brewing Company’s mission is to provide the city of Manitowoc and our downtown with a craft brewery alongside a spirited and vibrant tap room – a tap room promoting our belief in camaraderie, community, and friendship. We foster fellowship with like-minded folks who appreciate a social culture with an affinity for good craft beer and even better friends. We provide Manitowoc with a spot to gather and call its own – a destination for our community as well as our visiting friends.
 
our beer

Although beer doesn’t spoil or become unsafe to drink, fresh is better! We are a direct-to-consumer brewery. Our beer is only served fresh in our tap room, literally within feet of where it was brewed, allowing it to be consumed at its absolute peak condition. Drinking draft beer that is being served fresh by the same folks who brewed it guarantees quality and reliability.
 
tap room

PetSkull Brewing is not a bar or tavern, as we only serve fresh craft beer made onsite in our brewery.  In the craft beer community, we call that a tap room!  A tap room is more than just “sampling” beers.  It is a community room for individuals to hang and converse about music, sports, etc… and of course,the merits of good craft beer!
 
food

We are BYOF (Bring Your Own Food) friendly!  Downtown Manitowoc has a lot of great food within a few blocks of our tap room.
 
growlers

We don’t distribute our beers, so how can you drink our finely-crafted goodness if you’re not at the tap room?  Growlers!  Buy a PetSkull growler and fill that bad boy up! Growler jugs are $15, $12 if you all purchase a fill.
*subject to quantity available in the taproom
 

Our Beer
On Tap Now

 

Bow Chicka Wow Wah

Style: Sour Cherry Ale
Description:Just in time for Valentine's Day...this Belgian beer is loaded with tart cherries throughout the brewing process, bringing you and your date even closer together. Bow Chicka Wow Wah, baby.
ABV: 8.25%    IBU: 44    SRM: 9

Bernice

Style: Imperial Milkshake IPA
Description:Our very first small batched Mad Lab Series beer! Named after Manitowoc's own Bernice the Cedar Crest Cow, this Imperial Milkshake IPA is sweet with lactose and tropical from a copious amount of Galaxy, Citra, and Mosaic late addition hops. Moooooo!
ABV: 9.2%    IBU: 63    SRM: 5

Cup ‘O Snow

Style: White Stout
Description:a White Stout Infused with Two Rivers Roasting Company coffee beans and Ecuadorian cacao nibs. When most people hear "stout", they think "dark" and "roasty". But this White Stout gets it's roastyness from coffee beans and cacao nibs as opposed to dark, roasty malts...and remains light in color! This recipe was carefully put together by our Parttimeassociatebrewerguy Ryan and he crushed it!
ABV: 7%    IBU: 37    SRM: 9

Drunken 220

Style: Double IPA
Description: Next up in the 220 DIPA series is the Drunken 220! Distant cousin of our Drunken Neighbor Belgian IPA...same Simcoe, Centennial, and Amarillo hops, but different grain bill and yeast profile. Let's welcome this guy to the 220 family!
ABV: 9.1%    IBU: 96    SRM: 4

Goat Skull

Style: Dopplebock
Description: Bock means "goat". Our mascot is a goat skull. It just made sense to call it Goat Skull Dopplebock, right? Big, malty, and sweet...glorious!
ABV: 7.5%    IBU: 25    SRM: 21

The Black Sheep

Style: Schwarzbier
Description: A black sheep is an idiom used to describe an odd or disreputable member of a group, especially within a family. Yes, our owner/brew guy is The Black Sheep.
ABV: 5.3%    IBU: 31    SRM: 27

Huisdier Schedel

Style: Belgian Dubbel
Description: Belgian beers are traditionally brewed by religious monks. We're not religious monks, but we brewed it anyway. Rich and malty with moderate fruity esters. Hints of apple and dried fruit.    
ABV: 7.8%    IBU: 22    SRM: 23

Jake’s Malt Lemonade

Style: Malt Lemonade
Description: This isn't your typical "hard" lemonade. We make this malt-forward yet tart drink with brewer's malt, giving it a solid backbone that mingles happily with lemony sweetness. Be careful, this one is sneaky good.
ABV: 6%    IBU: < 1    SRM: 1

Schnitzky

Style: German Hefeweizen
Description: You say Hefe, we say Schnitzky!  It doesn’t matter what you call it, because you’ll call for one more.  With perfect banana and clove balance, it's cloudy and fresh like a German Weissbier should be.  C'mon Schnitzky!
ABV: 5%    IBU: 21    SRM: 6   

 

 

 

Events
Events
Come Here and Do This

 

Plenty of great events coming up!

Keep an eye on our social media for up to the minute news on our upcoming events!

 


 

 

Store
Store
Be Cool…Wear Our Stuff!

 

 

Great swag coming soon!

 

 

 

Beer FAQs
Beer FAQs
Let’s Geek Out on Beer!

Water

Water is one of the four main ingredients in beer.  Considering beer is 90 – 95% water, it is obviously very important!  Properly balancing the amounts of calcium, magnesium, sulfates, etc… are key to certain beer styles.  Typically, if the water is good enough to drink, it’s good enough to make beer with!

Malted Barley

Barley is the second of the four ingredients in beer.  Barley is a grain that is malted (think drying) so that it makes the seeds’ resources (starches) available to the brewer.  These starches are important because they are later converted into sugar, which is needed for creating alcohol.

Hops

Hops are the third item needed for making beer.  Hops provide bitterness to beer, balancing out the sweetness that malted barely provides.  Hops also act as a preservative, helping beer not to spoil.  Hops are actually flowers and are available in over a hundred different varieties.  Hops contribute to both the flavor and aroma of beer.

Yeast

Yeast is the last of the four main ingredients in making beer.  Yeast’s job is to consume the sugars in sweet wort and produce alcohol, as well as CO2.  There are many different types of yeast, each one creating a specific flavor in each beer.  There are two main types of yeast – ale and lager, which are discussed below!

 

The Process

Malted barley is soaked in hot water for an hour – this is the “mash”.  The liquid is sucked out of the mash and then boiled, at which time hops are added.  The liquid is now referred to as ‘wort’.  The wort is then cooled and transferred to a fermentation vessel, where the yeast is added.   After two weeks or so, the beer is then kegged and served!

Fermentation

When yeast is added to the wort, the yeast will eat all of the sugars that were a result of the mashing process.  During this time, the yeast will excrete alcohol!  Depending on the type of  beer being brewed and the yeast being used, this process can take anywhere from 7 – 28 days.

Dry Hopping

In many beer styles, specifically IPAs, hops are also added directly to the fermenting beer.  This is called dry hopping!  The purpose of this process is to add even more flavor and aroma to the beer as the oils and compounds in hops aren’t boiled off – just wonderfully soaked up by the fermenting beer!

Carbonation

The bubbles!  After fermentation, the beer is packaged (in our case, kegged) and carbonation is added to the beer.  Without carbonation, beer is thin, watery, dull, and lifeless.  Carbonation gives beer a “spritziness” that allows the beer to dance on your tongue!  Certain beers styles are more carbonated than others.  For example, Belgian styles are highly carbonated where stouts are lightly carbonated.

IBU

Stands for International Bitterness Units.  IBUs represent the actual bitterness of beer, which is a result of the alpha acids from hops.  Bitterness, however, is subjective and typically determined by each drinker’s palette.  Beers with 20 or less IBUs have virtually no hop presence at all, where beers with 45 or more IBUs (depending on the alcohol content) are considered bitter.  Many IPAs (like PetSkull’s The 220 Double IPA) are upwards of 100 IBUs!

SRM

The color system used by brewers to identify the color of beer.  For example, a standard American lager has an SRM of 2, an amber has an SRM of 13, and a stout has an SRM of 45.

Ale vs Lager

There are over 100 different styles of beer, but they all fall under one of two categories – ales or lagers.  The major ingredient that determines if something is an ale or a lager is the yeast.  Yeast is either ale or lager yeast.  Examples of ales include Stouts, IPAs, Hefeweizens, and Pale Ales.  Examples of lagers include Pilsners, Oktoberfests, Mai Bocks, and Dopplebocks.  Lagers are typically very clear and are aged longer than ales.

ABV

Stands for Alcohol by Volume and is measured in percentages. ABV indicates how much alcohol a beer contains.  Lower-end beers have ABVs in the range of 4 – 6%, mid-range beers 6 – 8%, and high-range beers 9 and higher.  Examples of stronger beers include Russian Imperial Stouts, Barleywines, and Belgian Dark Strongs, which typically clock in at 11% or higher!  What makes a beer stronger than another?  The amount of barley used in the mash!  More barley equals more sugar which equals bigger ABV!

 

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Hours

Thursday 4pm to 7pm
Friday 4pm to 9pm
Saturday 3pm to 9pm

Contact Information

Please get in touch with us for additional information about PetSkull Brewing.

petskull at petskullbrewing dot com

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