When Southernmost Pint co-owners Lindsay Carswell and Tadd Maudlin discovered that Tadd had a gluten allergy, it felt like a cruel twist of fate. For the longtime brewing enthusiast, the thought of never again enjoying a Sierra Nevada pale ale — with its fragrant, hop-rich aroma, slightly toasted malt flavor and golden amber complexion — was a bitter pill to swallow.
For a while, Maudlin had to settle for tangy alcoholic seltzers like White Claw or whatever new variation hit the shelves. It was a sad stand-in for a true beer lover — until a close friend and fellow brewmaster introduced Maudlin and Carswell to the magic of Clarity Ferm.
Originally designed to break down the proteins that create chill haze in beer, Clarity Ferm also removes gluten content so people with sensitivities can still enjoy craft beer. This meant Maudlin could return to brewing — and even better, enjoying his home-brewed beer again.
Having brewed since college, the pair decided about a year ago to take their Blast Beer Company to the next level.
Southernmost Pint was born, at 522 Front St., Key West.
“We were running a catamaran charter business back in 2015,” Carswell recalled. “We talked to our guests about the gluten-reduced beer we were brewing, and they said, ‘Wow, that’s a really cool product, very niche. You should make a business out of it.’ And that’s what we did.”
The gluten reducer goes in all the beers, but it doesn’t affect the taste.
Nestled on Front Street between Simonton and Ann, the brewpub will celebrate its one-year anniversary on Sunday, Oct. 27.
At Southernmost Pint, experience is everything. Each night, they project movies on the wall, screen sporting events and cultivate a relaxed yet lively ambiance for their customers. Inside, the brewpub’s walls are adorned with pop art — a signature feature of Blast Beer.
Southernmost Pint offers 18 brews on tap, alongside canned cocktails and wine for those with a taste for something other than hops. Maudlin, a former mechanical engineer, approaches brewing like a scientist. Using Brewfather software, he refines his recipes with precision, always aiming to create something new and exciting.
“My favorite beer is always the one I feel I can’t improve on, so right now it’s the El Niño Jalapeño Ale,” Maudlin told the Keys Weekly.
In addition to its brews, Southernmost Pint serves creative and eclectic bar food like rotisserie maple bacon skewers, Mexican street corn, vegan Thai peanut rice noodles, burgers and more. To celebrate its one-year anniversary, the brewpub will host an extended happy hour from 6 to 10 p.m. on Sunday, Oct. 27, complete with free food and live music.
As the Keys Weekly team was leaving the brewpub on a recent evening, one enthusiastic customer grabbed their attention, saying, “This is my first time here, and I absolutely love it. I met them today, and they’re wonderful people. It’s a great place to hang out.”
We had to agree. Happy anniversary.For hours and menu items, visit southernmostpint.net.
