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Our Story
Brewed in Santa Rosa, Raised on Grit
One garage, two fermenters, and a stubborn belief that beer tastes better fresh.
Foamline started in 1997 as a two-barrel garage setup off Davis Street. Twenty-nine years later we brew fourteen house beers on a ten-barrel system, smoke our own meats, and still taste every batch before it touches a tap. Independent then, independent now — that's the whole business plan.
See What's PouringWhat We Stand For
Three rules taped to the brewhouse wall
Fresh Above All
Nothing sits. Our beer travels fifteen feet from tank to tap, and our kitchen cooks everything to order.
Rooted in Sonoma
Malt from family farms, hops from the valley, spent grain to local ranchers. Our neighbors make this beer.
Everyone's Taproom
Kids, dogs, first dates, fortieth anniversaries. If you're thirsty and kind, there's a stool with your name on it.
Grub Worth the Drive
Wood-fired, beer-friendly, and built for sharing.
Our kitchen runs on the same philosophy as the brewhouse: simple ingredients, done right. Smash burgers, smoked wings, and spent-grain pretzels — every plate designed to make the pint next to it taste better.
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Taste It at the Source
Flights, pints and full pours — fourteen taps, seven days a week, two blocks from Courthouse Square.
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