Humans of Lexington | Caleb Sunderman

Caleb Sunderman Humans of Lexington

Tell me about Two Bards Brewing.  When do you anticipate opening and what can people expect?

We are in the middle of a re-brand and we will announce the name early July. The new name is a deeper story into the history of Bardstown. It will also allow us to drive two unique series of beers we produce one series more traditional and the other pushing the boundaries and ingredients.

When do you anticipate opening and what can people expect?

We are planning on opening this fall sometime, hopefully October. People can expect aprox 30 taps of various libations at least 20 will be our beer others might be guest taps, handmade cocktails, or wine. The food will mostly be dressed up bar type fare we will have a smoker for smoking various types of protein.

Will you offer tours of your facility and if so, what would make a tour of your facility special?

We will offer tours. We also have a mezzanine that over looks the bar and brewery production area so visitors could view brewing operations from above.

What are some of your products? What makes them unique?

Lee is the man when it comes to beer and together, we have plans for some barrel aged products since we are in the bourbon capital of the world. We will also have a sour program doing in barrel fermentation. Our other beer will be well balanced classic styles mixed with some of the new trends around today.

What else can people do at your brewery? Will you offer food?  Live music?

We will have a bar that will offer mixed drinks and a selection of local bourbons. We have outdoor seating and will have many events throughout the year (Oktoberfest, beer releases, St Patrick’s Day etc.), we will probably have an outdoor projector for movies and sporting events. We will occasionally have live music and will have a full-service restaurant.

What else would you like readers to know about your brewery?

We will be the very first brewery in Bardstown and Nelson County

What inspired you to start a brewery?

My love of food/ cooking and Homebrewing got the wheels turning roughly 13 years ago. Since then I graduated culinary school at Sullivan University, worked at Bluegrass Brewing Company ( now Goodwood) and worked as a chef at 610 Magnolia and Milkwood in Louisville Ky before moving to Bardstown in 2013 to work in manufacturing. Mid way through 2019 I caught wind of this brewery developing and had to get involved in some way. I interviewed with the owners and they offered me the GM position but I will have involvement in both brewing and kitchen operations.

If you could collaborate on a beer with anyone, who would it be?

We would love to collaborate with many Ky breweries but namely Blue Stallion, Akasha, and Monnik will be high on our list.

What are you doing (new technologies/recipes) that no one else has tried yet?

I don’t think were reinventing the wheel by any means but focusing on consistency and quality.

If you weren’t involved in brewing, what would you be doing?

I’d be back in the kitchen

Will you offer your beer in bottles and cans or just on tap at the brewery?

We just purchased a small canning line and will also sell crowlers/ growlers along with draft.

Bottles vs. cans for any beer and why?

Cans all the way. Light is hard on beer

Do you have hobbies outside of beer?

Running, Biking, cooking of course, hanging with the wife and kids is my favorite though.

What’s the best part of your job?

Making people happy

What do you think makes a good beer?

Consistency is key, fresh ingredients, and using them as intended

What do you do when you aren’t at work?

Spend time with my family mostly.

What is on the top of your bucket list?

Starting a kickass brewery restaurant!!