After decades spent brewing for others, Patrick Broderick starts a new chapter with Tall Guy Brewing
Let’s get one thing out of the way first—yes, Patrick Broderick is a really tall guy. 6 feet 8 inches to be exact. But all that extra altitude comes in handy when it’s time to open a valve on top of a 7-foot fermenting tank or spot a familiar face in the crowd at his “namesake” new business, Tall Guy Brewing in Fort Bragg.
The expansive space at 362 North Franklin Street in Fort Bragg finally opened in July 2023 after several delays, which were mainly the result of the ambitious remodel Broderick undertook after purchasing it. The premises were once the home of the Sears store, but bear hardly a trace of the former retailer anymore.
“I was very fortunate that this building was available,” Broderick said. “I can’t think of a better location for a taproom in Fort Bragg. It was vacant for more than a year and we changed just about every aspect of it.”
The 2,500-square-foot space is now adorned with exposed beams, wood plank flooring, and tastefully rustic decor that’s strategically arranged into several distinct seating zones designed to encourage social interaction, quiet contemplation, or watching passers-by through the giant picture windows. The high ceilings and soft lighting are simultaneously welcoming and energizing, bidding you to grab a beer from the back, then plop down next to a stranger and strike up a conversation about IPA versus stout.
A big screen TV adorns one wall, and a vintage shuffle bowl occupies a corner of the room. Beer-infused baked goods from the adjacent Fort Bragg Bakery are available at a separate food counter, and a handful of nearby restaurants will deliver for free. Patrons are welcome to bring their own snacks as well.
In the back, giant 200-gallon tanks hold a dozen or so small-batch beers in various stages of readiness, which can be seen through viewing windows in the taproom. Broderick rotates different styles in and out, giving customers the chance to try a new beer every time they visit. On any given day there might be a German helles, a Mexican lager, a London porter, and a couple of American IPAs on tap. Hard seltzer is also available.
“In a lot of taprooms 90% of the beer is IPAs, and I have two right now, but I like other classic beer styles too,” Broderick said. “There are so many you can offer, and there’s a reason they are classics.”
Broderick strives for location-specific authenticity by using malt and hops from the country of the beer’s origin—so his German beers use German hops, and the London stout uses British malts. Another hallmark of the taproom is freshness, and having the equipment and know-how to brew small batches on-site lets him achieve that in every beer he brews.
“I don’t want to serve beer that’s more than a month old,” Broderick said. “Most of what we serve is two weeks old or less because I’m brewing at least a couple of new batches every week. Most customers don’t know the difference between fresh beer and aged beer, but I can tell the difference. I see my role as educating people about what fresh beer is.”
Also unlike most other brewers, Broder-ick doesn’t buy his yeast from a supplier, nor does he limit himself to one strain. He uses multiple strains, which he cultures in test tubes that he keeps in his “beer lab” in the back of the building.
“Traditional places brew with one strain, because it’s easier to take one strain and move it from tank to tank when you start a new batch,” Broderick explained. “But I think it’s more interesting to have different strains. I grow them incrementally, using wort, the extract of malt, with tenfold increases in volume every 24 hours. It’s labor-intensive and takes time, but it’s fun to watch the yeast propagate—it gets me excited taking the flasks out and seeing all the bubbles. Other breweries miss out on the fun of watching yeast grow.”
Broderick’s background uniquely qualifies him for his current role—he has a degree in microbiology from Cal Poly San Luis Obispo, and is certified as a Master Brewer through UC Davis. He also spent 30-ish years learning on the job at North Coast Brewing Company, where he spent his last six years as co-brewer. And his wife Lisa will tell you that he’s spent more than a little time tinkering with home brews on the weekend.
Deciding to strike out on his own was a natural progression for Broderick, who had a clear idea not only of what type of business he wanted to create, but also how it would augment the other offerings in the community.
“Basically, I had a really good understanding of beer and wanted to make money,” Broderick said with a laugh. “I created a business plan and stuck to that pretty closely. I tried to keep the concept as simple as possible—don’t make food, create a social gathering place, and serve beer by the glass.”
Despite Fort Bragg’s relatively small size, Broderick is confident that there is room enough for a third beer venue in town—North Coast and Overtime Brewing being the other two—as each offers customers something unique.
“I don’t see this as competition,” he said. “People like variety and they like different types of beer, so there is room for all of us. People can check out the other ones after they check out this place.”
“A lot of people come to Fort Bragg to visit, but there are not a lot of indoor activities,” he continued. “There’s no theater or aquarium, for example. But people like beer, which I saw when I was with North Coast. So I wanted to tap into that—no pun intended. I know I make beer really well, and not only that, I know how to be creative and get it done.”
Tall Guy Brewing is located at 362 North Franklin Street in Fort Bragg (at the corner of East Laurel Street). It is open Monday through Saturday from 11 am to 10 pm, and Sunday from noon to 10 pm. For more information call (707) 964-9132 or visit TallGuyBrewing.beer.
