Philipsburg Brewing Company opened it's doors in with the idea of providing quality, hand crafted beers, in a friendly, unique setting.

Philipsburg brewing uses only the finest Montana malt and local mountain spring water to craft our beer. Mike Elliot, our head brewer has quickly earned a reputation for creating unique, crisp and refreshing lagers and ales.

We invite you to come visit the brewery, but if you can't at least browse through our website, find out where our beers are served, then plan a trip to P­burg in the near future. Our brewery is located in downtown Philipsburg, Montana in a historic bank building constructed in 1888. We are open 7 days a week and feature live music on Friday and Saturday night.

Opening Hours

Mon – Sun: 10:00 am – 08:00 pm


Razuu! Raspberry Wheat

Razzu! Raspberry Wheat

OG: 1042 ABV: 5.2% IBU: 5

Light and crisp, this unique ale utilizes a touch of wheat and nearly one hundred pounds of real Oregon raspberries for a tart, refreshing fruit beer. “Razzu” is a highly local term meaning exceptional or superior. This beer is a favorite of teachers, loggers, and light-beer enthusiasts everywhere.

Otter Water Summer Pale Ale

Otter Water Summer Pale Ale

OG: 1040 ABV: 4.5% IBU: 25

Our newest seasonal is perfect for those hot days when floating on your back in a Montana river sounds like the perfect way to spend an afternoon. Otter Water is an extra-pale, extra-refreshing session pale ale that delivers crisp citrus hop flavor without the bitterness of an IPA or traditional pale. Low alcohol and high quaffability will let you have an afternoon beverage without needing a nap.

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Rope Swing Saison

OG: 1046 ABV: 5.7% IBU: 22

This refreshing beer style originated in the farmhouses of France and Belgium, where field workers would quench their thirst after a long day with a light, refreshing, yet complex pint. The amazing depth of flavor in this simple beer comes from French yeast that contributes pepper, clove, and fruit flavors along with subtle tartness to form one of the most true-to-style beers ever produced by Philipsburg Brewing Company.

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Flint Creek California Common

OG: 1052 ABV: 5.9% IBU: 30

This undeniably drinkable hybrid lager is our take on a gold rush era style of beer developed by German brewers that followed the miners west and started brewing in warmer climates without refrigeration. Lighter than the classic style brewed in San Francisco, our common features the rustic, woody and minty characteristics of Northern Brewer hops. Whether mining, fishing or floating Flint Creek the dry finish of this uncommonly good beer makes a perfect companion on a "steamy" summer day.

Haybag American Hefeweizen

Haybag American Hefeweizen

OG: 1045 ABV: 5.5% IBU: 25

Citrusy and dry, this wheat beer uses 40% malted white wheat from Washington to give a mouthful of cereal flavor, all while being incredibly drinkable and thirst-quenching. Cascade and Willamette hops provide grassy citrus flavors and aromas. The special yeast strain stays in suspension for that signature cloudiness. “Haybag” is a term of endearment used by some local men when referring to their wife or girlfriend, eg: “Look at all those haybags sitting at the bar.”

Algonquin \

Algonquin “Gonk” Amber

OG: 1054 ABV: 5.8% IBU: 30

This amber ale is modeled after the Alt (old) beers of northern Germany. Simultaneously rich and crisp, this beer exhibits strong caramel malt flavors without being sweet or cloying. This delicate balance is achieved though the careful use of Sterling and Willamette hops for an earthy, herbal character. We use the Hefeweizen yeast for this beer, but ferment it cold to enhance the lager-like character. The Algonquin mine was one of the first major silver lodes in the area, and later produced manganese to support both world war efforts.

Tramway Rye PA

Tramway Rye PA

OG: 1062 ABV: 6.4% IBU: 75

Tramway is our take on a Northwest India Pale Ale: bold, hoppy, and strong. We give the traditional recipe a tweak, though, and use malted Rye from Oregon to impart a subtle, complex spiciness that interacts well with the blend of Cascade, Centennial, and Chinook hops we use for flavoring and aroma. The citrus blast you receive when you dip your sniffer into the glass comes from dry-hopping the serving tank with whole-leaf Chinook hops. When first introduced, a local entrepreneur was seen embracing the brewer, exclaiming, “I never thought I'd hug a liberal, but this is amazing beer!” The original Tramway was constructed in 1889 (one year after the completion of the Sayrs building that now houses the brewery) to haul ore from Granite to the Bi-Metallic Mill. It was 9750 feet long, the largest in the country at that time.

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Silver Chief IPA

OG: 1064 ABV: 7.6% IBU: 65

Our summer IPA is dry hopped with copious amounts of a combination of hard to get whole leaf hops (Amarillo, Citra & Mosaic) that give it a dank citrus and tropical fruit aroma. A solid malt backbone gives just enough sweetness to carry the bitterness of Cascade and Chinook hops, as well as the 7.6% ABV. Named after the chair lift that brings mountain bike riders to the top of the backside of Discovery Ski Basin this IPA will give you reason to bomb down the trails for another pint.

Black Pine IPA

Black Pine IPA

OG: 1060 ABV: 6.5% IBU: 70

This "Cascadian Dark Ale" is a first for Philipsburg Brewing Company. Characterized by very dark color with lots of hops, Black IPAs are a hybrid style, blending the best aspects of IPA and Stout to deliver a smooth, dark, hoppy beer with minimal malt presence. Our Black Pine IPA is a tribute to the Wilderness Act of 1964, and showcases the roasty character of roasted wheat and de-husked roasted barley and the piney notes of Centennial, Chinook, and Nugget hops.

NewlyRed Double Red

NewlyRed Double Red

OG: 1068 ABV: 6.9% IBU: 80

Our first single-hop beer, NewlyRed is a battle royale of Centennial hops smashed up against a huge malt profile derived from generous amounts of caramel, Munich, and melanoidin malt. The rich red color is a hint of the massive malt flavor, and the piney, minty aroma is a suggestion of the power of one of the most popular hops in craft brewing. Far from being angry at sharing the same glass, however, these two titans of beer from opposite ends of the flavor spectrum combine their powers and let the drinker know the beautiful potential of cooperation.

Corners Porter Coffee Porter

Corners Porter Coffee Porter

OG: 1064 ABV: 6.6% IBU: 65

Breakfast beer, anyone? Our robust porter is a classic of the style, exhibiting strong roasted and chocolate notes with a minimal hop presence. By itself, it is a smooth yet powerful porter that easily satisfies any fan of the black arts. It is well known, however, that great beer takes great coffee, so we decided to combine this perfect porter with our other favorite beverage! We talked to Black Coffee Roasting Company of Missoula and they were sympathetic to our cause. We used four gallons of their cold-brewed coffee toddy in the serving tank and soaked five pounds of grounds for twenty-four hours to give this beer a distinct but subtle coffee flavor and aroma. Porter's Corner was a little bar down the highway where none other than Charlie Pride used to strum his guitar. Here's to you, Charlie!

Badfinger Imperial Stout

Badfinger Imperial Stout

OG: 1100 ABV: 10% IBU: 10

Named by the ski patrollers who keep the gnarly backside of Discovery Basin safe for mere mortals, this hefty beer showcases roast barley and Cascade hops in an avalanche-inducing explosion of flavor. Like pockets of untouched powder between fallen trees and enormous boulders, you can find aromas of chocolate, coffee, caramel, and raisin stashed among roasty, sweet overtones. Available in 22oz bottles.

Beer Geekery

The above descriptions include some technical terms that beer snobs everywhere want to know. Here's a few definitions to help you out. (WARNING: The paragraphs below include both science and math. Don't read this if frightened of numbers, operating a vehicle, or trying to impress a girl.)

OG: Original Gravity

This is the density of the beer the day it is brewed. The OG allows us to predict the potential alcohol production in the beer. (Higher OG means more sugar, which means more alcohol at the end of fermentation.) The units are in specific gravity, which is a unitless number comparing the density of the beer to that of water, which has a density of 1.0 grams/milliliter. A beer with an OG of 1060 has a density of 1.06 grams/milliliter.

ABV: Alcohol by Volume

Everyone's favorite number! We calculate the percentage of alcohol by comparing the OG (see above) with the TG (terminal or final gravity.) The difference in density tells us how much sugar the yeast consumed, thus telling us how much alcohol the little buggers produced. A pint of five percent beer contains approximately eight- tenths of an ounce of pure ethanol.

IBU: International Bitterness Unit

The measure of a beer's bitterness. The bitterness in beer comes from hops, specifically from a chemical called alpha acid. These acids dissolve in beer at a predictable rate. We use yet more math to determine how much gets into our beer during the boil. One milligram of alpha acid per liter of beer (also expressed as parts per million alpha acid) equals one IBU. Domestic lagers may have as few as three IBUs, while Imperial IPAs may have upwards of 100. Sensory science seems to indicate that increasing bitterness above 100 IBU does not correlate to a perceived increase in bitter flavor—that is, 100 IBU is about the limit of our taste buds. On a side note, women generally are able to detect bitterness at much lower thresholds than men. Researchers point to pregnancy as a possible explanation: bitter compounds are often toxic, and it was important for women to be able to detect these compounds to avoid harming their fetus.


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