The brewhouse, on the other hand, it an exercise in constraint. Packed into the back of the hangar, impossibly condensed amongst a warren of hoses and fermenters, the copper mash tun sits like the Wizard of Oz without a curtain. Brewer Matthew Insco was hustling that day, working in rhythm with the augur and a shovel to empty the spent grain into plastic garbage cans. The kettles are so tight against the back wall that he had to stand outside and angle the shovel in through the back door. As other upstart breweries expand their brewhouses and add more tanks to get to 7,000 and 10,000 barrels, Hangar 24's exceedingly modest digs continue to churn upwards of 24,000, with a canning and bottling line snaking out the side and into the warehouse.