High Sierra Brewing Company, LLC

Our Brewery can roughly produce 5000 bbl at present configuration. That’s around 155,000 gallons or 10,000 15.5g kegs a year.
All of our brews are crafted in-house by our Head Brewer, Tim Mason. Tim began his brewing career in December 1991 with the Oasis Brewery in Boulder, CO. He was taught and trained by Bill Sherwood, a great Brewmaster now with Stone Brewing Co out of San Diego, CA. In 1994 Tim was made Head Brewer and was with the Oasis until 1996. During that time Tim and his team had a great run at the GABF with multiple medals for their Oatmeal Stout, American Amber, and Brown Ales. Tim also took a gold and silver in the inaugural World Beer Cup in 1996, this was Tim’s last competition before moving to the US Virgin Islands in 1997. He later went on to open the St Croix Chop House and Brewpub for Frank Day of Boulder Beer/Rock Bottom Brewery fame. The name changed to The Fort Christian Brewpub, where Tim brewed until his recent move back to the real world. In addition to that, for the past twelve years he brewed for Foxy’s on the island of Jost Van Dykes in the British Virgin Islands, and also brewed for the Borinquen Brewery in Isla Verde, Puerto Rico while they were between brewers. Prior to brewing, Tim was a luthier/master craftsman working for the Ome Banjo Co.