The Collective Brewing Project has come a very long way in a very short time.
Opening just 17 months ago, the Fort Worth, Texas-based brewery was founded by head brewer Ryan Deyo and business partner Mike Goldfuss. Along the way, they have added two new brewers in Ben Wood and James Herrington along with multiple bartenders and other assorted employees.
Although the brewery started out fairly small, it has recently ramped up production, releasing more than 40 beers with quite a few more on the way. In addition, the brewery has added a foeder and a barrel program, and has now released a total of three different beers in 500ml bottles: American Sour Red (6.5 percent ABV), Petite Golden Sour (4.5 percent ABV) and Urban Funkhouse (7.2 percent ABV). A fourth bottled beer, Bourbon Barrel Bug Rye’d (5.7 percent ABV), will be released tomorrow.
Having spent some time photographing both the brewery and the people who work there, I can safely say it is one of the more unique breweries in the Dallas-Fort Worth metroplex. Although the physical location is fairly small, the attention to detail is evident no matter where you look, and the brewing section is cleaned up to three times a day. It is also one of the only breweries in the area with an extensive sour program, something that it will be expanding significantly in the months ahead.