To become the youngest brewery owners and head brewer in the state, you have to dream big. And for two homegrown Hamilton boys, reaching for the stars means getting back to their roots.
“To us, Higherground means pushing yourself to be better,” said Jasper Miller, head brewer and co-owner of Hamilton’s newest brewery. “The sky is the limit.”
Miller, along with his oldest friend Fenn Nelson, officially opened the doors to Higherground Brewing Co. last week to packed houses each night.
Both just 24 years old, Miller and Nelson spent four and a half months renovating the old Grocery Emporium on U.S. Highway 93 in Hamilton into the Bitterroot’s newest taproom.
Hamilton wasn’t always the top spot in their mind. But with their families, friends and community support centered in the hub of the Bitterroot Valley, it seemed like the perfect place to get a start.
“Originally, we didn’t know where we wanted to do it,” Nelson said. “We found we had the most support here.”
Teaming up to open their own brewery was only natural for the two, who have known each other since kindergarten. Nelson graduated from the University of Montana with a degree in business finance and economics. Miller earned his bachelor’s in microbiology.
However, after college, both Nelson and Miller found themselves in less-than-ideal jobs. Nelson worked for UPS and Miller painted houses in Colorado.
“We wanted to do something with our degrees,” Nelson said.
Nelson worked out the business plan, getting assistance from the Montana Community Development Corporation.
Miller is the head brewer. He earned an international brewing diploma following a six-month program at UC Davis.
He’s been home brewing since college. When he was 21, he entered the Missoula Community Brew homebrew contest with a Scotch ale, beating out “all those old beer guys.” That’s when he knew he was on to something.
That Scotch ale will be one of six of Higherground’s mainstay brews along with Dry Fly IPA, Clearwater Crystal Ale, Waist Deep Wheat hefeweizen, Flash Flood Milk Stout and Base Camp Irish Red.
The crystal ale has been an early favorite, Miller reported. It is the hardest of the group to make, he said, but one he’s very pleased with.
“It’s hard to find a microbrewery that brews a light, crisp beer,” he said.
People wanting to sample some of Higherground’s brews can come into the brewery to get a taste; or keep an eye out in western and central Montana for their canned offerings and draft beers at select restaurants and bars!