The pub plans to produce a variety of brews including pale ale, weizen, stout, porter, red ale and various seasonal brews.

James said the craft is more complex than people might think.

It’s not just mixing stuff up in a bucket, he said.

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Tony said the brewing process can last from two to over eight weeks. Brewers must add ingredients at the right stage or risk ruining a whole batch. Water, grain, malt and hops all go into the mix.

James said just a little bad yeast in the equipment will spoil a batch. Pinch Penny already offers 16 beers on tap, according to general manager Erik Jensen.

In addition to the microbrewery plans, Pinch Penny is in the process of remodeling its beer garden and added an eight-foot-tall fire-breathing dragon. The copper dragon, that also works as a fountain, was built by Mike Page, an area welder.

Page also designed and built an ornate copper gate leading into the garden.

Other features of the remodeling include an extra outdoor bar for busier nights and an outside stage for bands.

Tony said business usually increases during summer.

People are more energetic in the summer and this place has a lot of energy, said. It draws them in.

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