about ledge
small-batch brewery and tasting room where excellent beer meets good vibes
BEER. Founded in 2020 by friends driven by a love of craft beer, Ledge Brewing Co. pours that passion into every pint. Longtime bartender and general manager Matty Burkett is now the owner, ushering in an exciting new chapter while staying deeply connected to the community and honoring the brewery’s history. Head Brewer Jake LeFeuvre brings years of experience and a love for exploring the vast world of beer, balancing innovation with respect for traditional recipes.
TACOS. In 2023, we added the Ledge Taco Bar to our tasting room — because let’s face it, beer and tacos are unbeatable together. Head Chef Jason Oppenhym crafts authentic Mexican tacos for every palate, perfectly paired with house-made hot sauces brewed in-house.
BIRD. That falcon in our logo isn’t just for show. Falcons nest on ledges — just like the ones that define our home in the beautiful Mt. Washington Valley. Ledges frame the view, invite deep breaths, and remind you to pause and enjoy the moment. That’s the experience we aim to bring to our tasting room, in every beer, and with every taco: a well-earned destination worth savoring.
Great beer starts with great water
Ours comes from an artesian well, tapping into the aquifer beneath the pristine headwaters of the Saco River. We use only the finest grains, hops, and yeast, with a focus on local and regional sourcing whenever possible. Head Brewer Jake LeFeuvre, who joined the team in spring 2025, brings fresh ideas and a love of experimentation to the tap room. With experience brewing on systems ranging from 3 to 20 barrels, Jake blends traditional techniques with innovative methods — from barrel aging to spontaneous fermentations — ensuring the tap list always has something for everyone. Stop in, grab a pint, and taste the craft, care, and curiosity in every beer. Cheers!
Brewed In House
MASH:
The process begins by steeping carefully measured portions of different types of malted grain in heated water. The sweet liquid that results is then drawn off into the kettle, where a timed boil begins.BOIL:
Hops are added during the boil, with the timing and amounts determined by the specific recipe.KNOCKOUT:
After the boil the liquid is cooled, oxygenated and mixed with yeast as it is sent to fermenting tanks, where it sits in a temperature controlled environment.FERMENTATION:
Trillions of yeast cells complete their life cycle, consuming oxygen and sugars and converting them to alcohol and CO2. Called fermentation, this process takes up to two weeks for ales, up to six weeks for lagers (lager yeast ferments cold and slow).SETTLING/CARBONATION:
Next the beer is sent to brite tanks to let the particles in suspension settle out, and CO2 is added for carbonation. At this point some varieties enter our barrel aging program, destined to rest in oak spirits barrels for up to a year before bottling.KEGGING:
The rest are kegged. Freshly filled kegs are rolled into the cold storage room and hooked up to tap lines, ready to satisfy thirsty patrons in the Ledge Tasting Room!CANNING:
Now available in cans! Check out this video of the process.
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