KettleHouse opened as a brew-on-premise “U-Brew” on Myrtle Street in Missoula, Montana. Co-Founded by Tim O’Leary and Suzy Rizza, community members gathered at the space to make their own beer and trade beer made by others. The KettleHouse co-founders knew some laws would have to be changed before they could bring their true vision for KettleHouse to fruition, and transition from a U-Brew to a brewery and taproom. In 1995, it was not legal for brewers to sell beer to be consumed on site.

KettleHouse became the first brewery in the state to sell a pint across the plank. This momentous change was a direct result of KettleHouse co-founder Tim and a handful of other Montana brewers’ legislative efforts to create the Brewers Exemption, also known as the 48-ounce rule. Breweries in Montana could now sell up to 48 ounces of beer produced on site per person to guests in their taprooms each day.

KettleHouse brewed Cold Smoke® Scotch Ale for the first time! Our flagship beer and biggest award winner, Cold Smoke is a dark smooth ale with a slightly sweet coffee finish. According to Google, Cold Smoke is the number one searched for beer by Montanans. Named after the light, bottomless powder that falls in Montana, cold smoke is the transcendent powder experience craved by skiers and boarders.

They were also among the first breweries in the nation to do this as well. Putting beer in a can allowed KettleHouse drinkers to take beers with them on outdoor adventures while also being lightweight, recyclable, and more sustainable than glass bottles. Breaking even further away from the norm, KettleHouse opted to use 16oz cans: a true pint.

KettleHouse maxes out on brewing capacity at the Myrtle Street location and expands production, opening a second brewing facility and taproom on 1st Street in Missoula in order to produce 10,000 barrels of beer annually.

KettleHouse continued to expand, maxing out production capacity at both Missoula brewing facilities. Ground was broken on the state-of-the-art Bonner facility to expand beer production beyond 10,000 barrels annually. This brewery, complete with taproom, quality control and quality assurance lab, canning line, water treatment facility, and music venue (KettleHouse Amphitheater) on site, is the KettleHouse guests know and love today.

The KettleHouse Amphitheater, which seats up to 4,000 ticketholders, produces between 30-40 concerts featuring world- hosting renowned musicians each summer. The iconic venue is operated by local event management company, Logjam Presents.

The KettleHouse Bonner facility expanded production capacity and installed a second brewing system for continued innovation and small batch beers. With this increased capacity, the Bonner brewery became the primary beer and taproom facility. Visitors can drop by the taproom 7 days a week for fresh draft beer and cans to-go.